- SERVES 4
- For the vegetables
- 50ml olive oil
- 1 small onion cut into wedges
- 2 cloves garlic, sliced
- 2 courgettes, cut into chunks
- 400g cooked new potatoes
- 100ml vegetable stock
- 1 preserved lemon, flesh removed and diced
- flaky sea salt and freshly ground black pepper
- For the Norwegian cod
- 4 x 150g thick, skinless, boneless Norwegian frozen at sea cod fillet portions
- 1 tsp ground cumin
- 1 tsp sumac
- ¼ tsp cayenne
- flaky sea salt and freshly ground black pepper
- 20ml olive oil
- extra virgin olive oil to finish
- For the couscous
- 20ml olive oil
- 4 spring onions, sliced
- 220g couscous
- 160ml boiling stock or water
- flaky sea salt and freshly ground black pepper
- 30g unsalted butter
Baked Norwegian cod with Moroccan spices and preserved lemon
Baked Norwegian cod with Moroccan spices and preserved lemon
Cod is a fantastically flaky fish that offers the versatility to be paired with a range of delicious flavours - Why not give the Baked Norwegian cod with Moroccan spices and preserved lemon recipe a try yourself?
Ingredients
Method
In a small roasting tin, heat the olive oil for the vegetables and stir in the onion. Season and roast at 170℃ for 5 minutes. Add the garlic, courgette and potato and mix together well. Pour in the stock and roast for 10-12 minutes.
While the vegetables are roasting, mix all the spices for the Norwegian cod with the olive oil, salt and pepper and spread over the top of the fish portions.
Stir the preserved lemon into the vegetables. Lay the fish on top, cover with buttered parchment and bake for 6-8 minutes until the fish is just cooked.
For the couscous, heat the oil in a sauté pan and add the spring onion, cooking for 1 minute to soften. Stir in the couscous and boiling stock or water. Season and cover. Leave to steam for a few minutes and then loosen with a fork. Add the butter and replace the lid. Leave for a further 5 minutes.
Divide the vegetables and Norwegian cod between bowls, drizzle with extra virgin olive oil and serve with the couscous on the side.
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