Moorish Roasted Cod

The sweet and spicy spice paste for this cod is not unlike an unconstructed harissa, but with the unmistakable scent of saffron. This will suit any white fish fillet you could name and would certainly sprauntz up the slightly cheaper whiting or coley. Serve with couscous, veg and lots of fresh lemon. Hangs on to those last warm days and  tastes best eaten in the garden if the weather will stand for it.  Serves 2.

  • 2 cod fillets
  • juice and finely grated rind of one lemon
  • 2 cloves of garlic, crushed
  • 1 tbsp parsley, very finely chopped
  • 1 tsp hot sauce (tabasco, west indian or what ever you have)
  • 2 tsp paprika
  • half tsps of ground cinnamon, saffron, turmeric and ground cumin
  • 1  tsp sugar
  • 2 tbsp olive oil

Take your fish fillets and lie them on a non-metallic plate.Combine the remainder of the ingredients together in a bowl and spread over the fillets. Do not leave this to marinate for more than about half an hour or the ingredients will begin to ‘cook’ the fish. Preheat the oven to gas mark 5 and transfer the fish onto a baking sheet. Put the fillets into a hot oven and cook for around 10-15 minutes depending on the thickness of the fish. Serve.

Tomato, Herb & CousCous Salad

Don’t worry too much about exact quanties here – this is more of an idea than a recipe. I made this to go with stuffed aubergines, because I had lots of herbs to use up, but I would probably, in hindsight, usually make this to go with something plain like chicken, fish or chops. Or maybe something extremely spicy. Anyway, its a very fresh, juicy salad. Honestly, I think its only worth making at this time of year, as raw tomatoes usually are not worth making a feature of.

tomatosalad

  • 50g couscous, dry weight. Made to packet instructions.
  • 4 large ripe tomatoes, sliced
  • 1 red onion, sliced into rings
  • 3 tablespoons of chopped mint, parsley, basil and marjoram (or whatever green leafy herbs you can get your hands on, that’s just what I had)
  • good glug of olive oil
  • splash white wine vinegar
  • lots of salt & pepper

Make up the couscous and leave aside to cool down for a bit – room temperature is what you’re aiming for. Then, chuck everything into a big bowl and mix with a fork (always best not to stir couscous with a wooden spoon because it goes claggy really easily). Thats all.