Pan-fried Cod with Saffron Couscous, Almonds and Capers Recipe
by Lucy Crabb on Tuesday, 27 November 2012
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. Serve with a side salad.
- 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
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.
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.
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.
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.