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Chilli-Lemon-Splashed Cod/Haddock

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Grilled fish with a lemon and chilli dressing on a bed of garlic, pepper, tomato, salad onions and couscous.

Grilled fish with a lemon and chilli dressing on a bed of garlic, pepper, tomato, salad onions and couscous.

Ingredients

Serves: serves 4.

Metric Cups
  • 1 lemon
  • 4 haddock (fillets or cod)
  • 3 tablespoons olive oil (plus extra for brushing)
  • 2 cloves garlic (finely chopped)
  • 1 red pepper (seeded and finely chopped)
  • 175 grams couscous
  • 300 millilitres vegetable stock
  • 2 tomatoes (finely diced)
  • 4 spring onions (finely chopped)
  • 1 handful fresh coriander (or parsley)
  • ¼ teaspoon chilli powder
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 lemon
  • 4 haddock (fillets or cod)
  • 3 tablespoons olive oil (plus extra for brushing)
  • 2 cloves garlic (finely chopped)
  • 1 red bell pepper (seeded and finely chopped)
  • 6⅙ ounces couscous
  • 11 fluid ounces vegetable broth
  • 2 tomatoes (finely diced)
  • 4 scallions (finely chopped)
  • 1 handful cilantro (or parsley)
  • ¼ teaspoon chili powder
  • 1 pinch of salt
  • 1 pinch of pepper

Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.

Feel free to use the “swap” feature and adjust brands and quantities as needed.

Method

Chilli-Lemon-Splashed Cod/Haddock is a community recipe submitted by jean47 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the grill to high.
  • Cut four slices from the lemon and squeeze the juice from the remainder into a small bowl. Place fish fillets onto a grill pan, skin side up, & lay the lemon slices on top; brush with a little olive oil and season with salt &pepper.
  • Grill for 6/8 mins, without turning, until cooked and golden. Meanwhile heat 1 tbsp of oil in a large pan and cook the garlic & pepper for 4/5 mins until softened. Stir in the couscous, hot stock, tomatoes, salad onions and coriander or parsley, season to taste, cover and remove from heat.
  • Mix the lemon juice with the remaining 2tbsp oil and the chilli powder. Fork up the couscous until fluffy then spoon onto serving plates, place fish on top and drizzle over the chilli dressing.
  • Preheat the grill to high.
  • Cut four slices from the lemon and squeeze the juice from the remainder into a small bowl. Place fish fillets onto a grill pan, skin side up, & lay the lemon slices on top; brush with a little olive oil and season with salt &pepper.
  • Grill for 6/8 mins, without turning, until cooked and golden. Meanwhile heat 1 tbsp of oil in a large pan and cook the garlic & pepper for 4/5 mins until softened. Stir in the couscous, hot stock, tomatoes, salad onions and coriander or parsley, season to taste, cover and remove from heat.
  • Mix the lemon juice with the remaining 2tbsp oil and the chili powder. Fork up the couscous until fluffy then spoon onto serving plates, place fish on top and drizzle over the chilli dressing.
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