A great modern twist on an old favourite.
(1 votes)
Cook: 1 Hour
Serves: 4
Price: £2.30 per serving
Nutritional Information
Each 364g serving contains
Energy
1674kj
400kcal
1674kj
400kcal
20%
Fat
12g
12g
Med
17%
17%
Saturates
3.3g
3.3g
Med
16%
16%
Sugars
1.3g
1.3g
Low
1%
1%
Salt
0.33g
0.33g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
460kj/110kcal
Typical energy values per 100g:
460kj/110kcal
Ingredients
150g couscous
1 unwaxed lemon
2 tbsp lemon juice
Pinch of saffron
1 large free-range egg
15g butter
500g cod loin (or haddock)
600g King Edward potatoes (or Maris Piper)
2 tbsp sunflower oil
Mushy peas
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Put the couscous in a bowl with the lemon zest. Make the lemon juice up to 200ml with water and heat with the saffron, if using, until simmering. Pour over the couscous, leave to soak for 20 minutes, then fluff up with a fork.
2
Beat the egg with the melted butter and dip a piece of fish in it, coating it all over. Press the fish into the couscous, coating it all over. Repeat with the rest of the fish and put on the lined baking tray. Set aside.
3
Cut the potatoes into chunky chips. Cook for 5 minutes in simmering water, then drain. Tip into a bowl, add the oil and toss to coat. Put on another baking tray and cook on the top oven shelf for 25 minutes. Put the fish in the oven after 10 minutes.
4
Serve with mushy peas.