Cod fillets with couscous salad

serves 4

preparation time:
10 minutes

cooking time:
15 minutes

ingredients

175g couscous
4 x 150g cod fillets
300ml (½ pint) dry white wine
½ x 300g packet cherry tomatoes on vine, halved
100g Feta cheese, diced
1 small mango, peeled, stoned and diced
½ bunch flat leaf parsley, chopped
1 courgette, cut into matchsticks
½ x 180g packet baby spinach leaves
balsamic dressing
½ x 185g jar pesto
4tbsp crème fraîche
salt and black pepper

method

Place the couscous in a bowl and cover with boiling water. Leave to stand for 10 minutes. Fluff up with a fork up into fine grains.

Place the cod fillets in a large saucepan. Add the wine, bring to the boil, over and poach for 7–8 minutes, until the fish is just flaking.

Stir the tomatoes, cheese, mango, parsley, courgettes, spinach and dressing into the couscous. Divide between serving plates.

Lift the fish from the pan using a fish slice and keep warm. Bring the pan juices to the boil and cook rapidly until reduced by half. Add the pesto, crème fraîche and seasoning, and heat through.

Serve the cod with the couscous salad and the sauce poured over.