Lime and Ginger Cod with Giant Couscous

Lime and Ginger Cod with Giant Couscous- Cod fillets, delicately flavoured with lime and ginger and served on a bed of giant couscous (also known as Israeli Couscous) with tomato and red pepper.

Lime and Ginger Cod with Giant Couscous is a recipe that I have been fiddling with for a couple of weeks. The cous cous was delicious first time, but the marinade for the cod needed some work. It was just a touch too much on the citrus side and needed a wee bit of sweetness to balance it out.

I'm a huge fan of lime and ginger. It's one of my favourite flavour combinations. I have used it with turkey steaks for a long time so, one day when I was pondering how to jazz up cod fillets, I thought why not? The problem is that cod is such a delicately flavoured fish that the lime overwhelmed it a little. A teaspoon of honey did the trick and took the edge off the sharpness. Honey, lime, ginger and some chilli flakes worked really well as a marinade.

Having the cod with couscous is a welcome change from rice. I absolutely love giant couscous (sometimes called Israeli couscous). In this recipe, it's combined with tomato, peppers, onion and garlic. I like it served with this fish, but it would make a nice side-dish to a lot of different recipes.

Make Lime and Ginger Cod with Couscous

Click here for a printable version of the recipe- Lime and Ginger Cod with Giant Couscous

Ingredients
(serves 2)

2 cod fillets
150g giant couscous
1 red pepper
1 onion
8 cherry tomatoes
2 tbsp tomato puree
1 clove of garlic
1 tsp chilli flakes
3 tbsp lime juice
2 tsp ginger puree
1 tsp honey
1 tsp olive oil


Method

1. Mix the lime juice, chilli flakes, ginger and honey together in a small bowl.
2. Lay the cod fillets on a baking tray or glass dish. Pour the marinade over and leave for 15 minutes.
3. Put the couscous on to boil as per the packet instructions.
4. Chop the tomato, pepper and the onion into small pieces, leave the tomato to one side and soften the rest in a frying pan, on a low heat, with the oil and the garlic.
5. While the couscous and veg are cooking, sprinkle a little salt on the cod and put it in the oven at 180 (170 fan, gas mark 4) for 10-12 minutes.
6. When the couscous has cooked through, drain and add to the frying pan. Add the tomato puree and mix through well.
7. Add the chopped tomato and stir through. Keep warm in the pan.
8. Remove the cod from the oven, serve the couscous and place the fillets on top. Drizzle any remaining marinade and juices from the baking tray over the fish.
9. Serve with a side salad or some green veg if desired.