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Fresh Baked Cod Loin and Couscous Salad

Fresh Baked Cod Loin and Couscous Salad

Amount of people
2 Persons
Type of meal
Lunch, Dinner
Preparation time
20 minutes
Seafood included in this recipe
Fresh Atlantic Cod Loin
  • 2  pc cod loin
  • Olive oil, for brushing
  • 4 tsp harissa paste
  • 120g couscous
  • 180ml of boiling reduced-salt vegetable stock
  • 4 spring onions, finely sliced
  • ½ red pepper, deseeded and diced
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • Salt and black pepper
  • Fresh coriander, to garnish (optional)
  1. Preheat the oven to 200°C. Brush a piece of foil with oil.
  2. Place the cod loin fillets on top of the foil, side by side, and spread over the harissa paste. Roll up the foil into a parcel and bake in the oven for 15 minutes.
  3. While the fish is cooking, place the couscous into a heatproof bowl, pour over the boiling stock, stir and cover. Leave to stand for 10 minutes, then fluff up with a fork. Add the spring onions, pepper, olive oil and lemon juice and season with salt and black pepper.
  4. Divide the couscous between 2 plates and top with the fish, with any cooking juices drizzled over. Garnish with the coriander, if using.
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