for the Fish
for the Couscous
for the Sauce Vierge
To make the wrapped fish, pre-heat the oven to 180°C.
2.Thinly slice the courgette lengthways and lay out vertically, overlapping until you have enough slices to cover the length of the cod fillet.
3.Spread the houmous evenly all over the courgette then lay the prosciutto on top, overlapping again to cover all the houmous.
4.Finally, lightly season the cod with salt and pepper and place horizontally in the middle before folding the courgette over and rolling until the cod is totally wrapped and the seam is underneath.
5.Lightly oil and season with salt and pepper before carefully placing onto an oiled roasting tray and cook for 20/25 minutes.
6.To cook the cous cous, bring the water to a boil in a medium saucepan, add the stock cube and saffron.
7.Once the stock cube has dissolved, add the cous cous and reduce to a simmer for 6-8 minutes until tender.
8.Strain and stir through olive oil prevent the grains sticking together, keep warm until serving.
9.To make the sauce vierge, thinly slice the fennel, and half the cherry tomatoes.
10.Add both to a medium saucepan along with the lemon zest and juice, olive oil, ground coriander, salt and pepper.
11.Put on a very low heat to gently warm until fragrant, do not cook.
12.Finally, chop and add the dill and parsley to finish the sauce.
13.To serve, carefully slice the courgette wrapped fish into two portions.
14.Spoon the couscous onto a warm plate and top with the fish.
15.Add the fennel sauce vierge around the fish and couscous spooning any excess oil over the fish.
16.
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