Pan-fried Cod with Saffron Couscous, Almonds and Capers


The salt of the capers mixed with the sweet of the almonds make this a perfectly balanced dish that takes just 30 minutes to make

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  • Serves 2

  • Prep time 15 mins

  • Cooking time 15 mins

  • Total time 30 mins

  • Calories 552 per serving


  • 100g (4oz) cous cous
  • Good pinch of saffron
  • 2 x 175g (6oz) firm, white fish fillets, skin on
  • Plain flour for dusting
  • 1 tbsp vegetable oil
  • 50g (2oz) butter
  • 20g (3/4 oz) flaked almonds
  • 1 tbsp small capers, rinsed
  • 1 large lemon, zested and juice squeezed
  • 1 tbsp flat leaved parsley, finely chopped


  1. Place the cous cous in a bowl, add the saffron and a little salt and pepper. Pour over 150ml (1/4 pt) boiling water, cover tightly with cling-film and leave to stand for 5 minutes or until the water has been absorbed.

  2. Heat the vegetable oil and 15g (1/2 oz) butter in a frying pan until hot. Season the fish with salt and pepper and dust the skin with a little flour, tapping off any excess. Place the fish skin side down in the pan and cook for 3-4 minutes until well browned. Carefully turn the fillets over and cook for 3 minutes on the other side or until just cooked. Remove to a warm plate and keep warm whilst you finish the sauce.

  3. Place the remaining butter in the frying pan over a medium heat, add the almonds and cook stirring constantly until golden brown. Add the capers, lemon zest and parsley and cook for 1 minute. The butter should be golden brown and smell nutty, finally add the lemon juice and stir well.

  4. Fluff up the cous cous with a fork and divide between two warmed plates. Place the fish on top and spoon the almond and caper sauce evenly over the fish.Serve with a simple tomato salad.