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A Weekday Menu Recipe


Warm Cod and Couscous Salad    HT  MC  25mins

Serves 4    
Hot Fish Alcohol Herbs Vegetables Main Course

175g /6oz Couscous
4 x 150g/+5oz Cod Fillets
300ml/10fl.oz. Dry White Wine
175g/6oz Tomatoes, diced
2 tbsp Freshly Chopped Parsley
2 small Courgettes, finely diced
75g/3oz Baby Spinach Leaves, finely shredded
3 tbsp Olive Oil
1 tbsp Balsamic Vinegar
2 tbsp Finely Shredded Basil Leaves
4 tbsp Crème Fraîche
Salt and Black Pepper


1. Place the couscous in a large heatproof bowl, cover with boiling water and leave to stand for about 10 minutes.

2. Meanwhile, place the cod in a large saucepan, add the wine, bring to the boil then reduce the heat, cover and cook gently for 7-8 minutes or until fish is just beginning to flake.

3. Fluff the couscous up with a fork then stir in the tomatoes, papaya, parsley, courgette, spinach, olive oil, balsamic vinegar, salt and pepper. Mix well and cover with a plate.

4. Remove the fish from the pan using a fish slice and keep warm then bring the juices to the boil and boil rapidly to reduce to half.

5. Add the basil, crème fraîche salt and pepper and stir through.

6. To serve – divide the couscous between 4 serving plates, place the fish on top and drizzle the sauce over each.


Serving Suggestions :


 Not necessary


Caramel Pears

More Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Key techniques


Chop to – To cut into pieces of approximately the same size.


Boil -  To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Flake  - to – To separate cooked fish into slivers.


Reduce - To boil a liquid rapidly in order to decrease its volume by evaporation and produce a concentrated flavour and thicker consistency.

Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Large saucepan

Fish Slice


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