A light, wholsesome fish recipe with cod, barley and couscous.
For the barley and cauliflower couscous, place 500ml/18fl oz water, barley and salt into a saucepan and bring to the boil. Reduce the heat and simmer gently for 35 minutes or until the barley is cooked and all the water absorbed.
For the cod, season the cod with salt and freshly ground black pepper.
Heat a frying pan until it’s very hot, add the olive oil and fry the cod for 4 minutes. Turn the fish pieces over, remove the pan from the heat and place the fillets onto a chopping board to rest.
For the lemon purée blanch the lemon peel for 30 seconds in a large saucepan of water. Remove the peel from the water and refresh in iced water. Repeat the blanching and refreshing process three more times.
Blend the cooked peel, 50ml/2fl oz water, lemon juice, salt and sugar in a food processor until smooth. With the motor running, pour in the oil in a steady stream until it has emulsified.
Add the chopped cauliflower, olive oil, lemon juice and zest and keep warm.
Heat 1 tbsp olive oil in a frying pan and toast the nuts for 2-3 minutes, or until golden brown. Remove from the heat, add the herbs and season with salt and freshly ground black pepper.
To serve, drizzle a spoonful of the lemon dressing around the plate then scatter the couscous around the plate. Squeeze lemon juice over the cod and place the fillets in the centre of the plate. Scatter with herbs and finish with a pinch of dried seaweed.
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