Description
A succulent piece of cod sits perfectly on this light cous cous salad.
30 minutes to prepare and cook. Serves 4.
See “CAN-veniently Nutritious” for more recipes
Ingredients
| 1 small red onion finely chopped 200g can tomatoes 50g / 2oz soft brown sugar 2 tsp dark soy sauce Grated rind and juice of 1 lime ½ tbsp ground allspice |
4 thick cod fillets with skin 200g cous cous 300g can broad beans, drained 300g can green beans, drained Handful coriander leaves Noodles or rice to serve |
Method
1. Heat 2 tsp olive oil and cook the onion until soft but not coloured. Add the tomatoes and 1 tsp sugar and simmer gently for 10 minutes. Leave to cool.
2. To make the sauce for the cod; mix together the soy sauce, lime rind and juice, allspice and remaining sugar in a small bowl.
3. Place the cod skin side down on a foil-lined grill pan and grill for 1 minute. Turn skin side up and grill for 1 minute. Spoon the soy sauce over the cod and return under the grill for 2-3 minutes until the skin is crisp and golden.
4. Place the cous cous in a large bowl with 300ml/half a pint of boiling water and 1 tbsp olive oil. Season and stir once, cover and leave to stand for 10 minutes. Fluff up the cous cous and stir in the cooled tomatoes, broad beans and petit pois. Season with plenty of sea salt and black pepper and sprinkle with the pine nuts. Serve the cod on a bed of the cous cous.
Canny fact:
You can find sustainable fish at the supermarket.
Servings
aNutrition Information
Calories: 444
Carbohydrate: 51g
Protein: 39g
Fat: 10g
Saturated fat: 1g
Fibre: 5g
This recipe and image is copyrighted to Canned Food UK.