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Pan-roasted cod with Israeli couscous

Published on March 14, 2019
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Carl Wilsher, head chef at The Mill House Inn in Tintagel, shares his recipe for pan-roasted cod with Israeli couscous, preserved lemon, olives, rocket and red pepper salsa

Serves 4

You will need

Cornish cod 4 fillets, seasoned with salt and pepper
Butter 4 knobs

For the couscous

Giant Israeli couscous 500g
Olive oil
a drizzle
Salt and pepper to season
Coriander a bunch, chopped
½ bunch, chopped
Parsley ½ bunch, chopped
Preserved lemon ¼ (or juice of a whole lemon), chopped
Rocket a handful, chopped
Mixed olives 500g, sliced

For the red pepper salsa

Red peppers 5, diced into small squares
Olive oil a drizzle
Salt and pepper to season
Red onion 1, finely chopped



  1. For the couscous: bring a pot of salted water to the boil and add a drizzle of olive oil. Add the couscous and cook until soft (about 7 minutes). Once cooked, strain the couscous and cool in cold water before straining again.
  2. Place the couscous in a large bowl and add a drizzle of olive oil and salt and pepper to taste. Mix in half the coriander (reserve the other half for the salsa), and the dill, parsley, preserved lemon, rocket and olives. Refrigerate until ready to serve.
  3. For the red pepper salsa: mix the red peppers with the olive oil, salt and pepper, onion and reserved coriander. Set aside.
  4. For the cod: pre-heat the oven to 180°c / gas 4. Heat a good glug of olive oil in a large pan and, once hot, place the cod fillets skin-side down in the pan. Turn the heat down slightly and leave the skin to crisp, don’t be tempted to shake the pan.
  5. Once crisp, turn the fish, add the butter and place in the oven for 5 minutes. Remove the fish from the oven and baste with the butter. 

Chef’s tip: ‘To serve, place the fish on top of the couscous, add the red pepper salsa and garnish with micro coriander,’ says Carl


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