Swish Fish Dish

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3 stars Serves 2

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Ingredients

  • 2 × 150g (5oz) skinless cod or haddock fillets, boned
  • 10ml (2 tsp) softened butter
  • Finely grated rind of 1 lemon (optional)
  • 100ml (3½fl oz) vegetable stock (from a cube is fine)
  • 1 × 100g sachet Ainsley Harriott Spice Sensation Cous Cous
  • 175g (6oz) can white crabmeat, drained or 100g (4oz) fresh white crabmeat
  • 1 ripe tomato, finely diced
  • 15ml (1 tbsp) chopped fresh coriander
  • 30ml (1 tbsp) snipped fresh chives
  • 2.5ml (½ tsp) tomato puree
  • Pinch cayenne pepper
  • Salt and freshly ground black pepper
  • Lightly dressed spinach, watercress and rocket salad, to garnish

Method

  • Preheat the oven to 220°C/450°F/Gas Mark 7. Smear the cod or haddock with the butter and sprinkle over the lemon rind, if using. Season to taste and place in a small ovenproof frying pan, then pour around the vegetable stock. Roast for 6-8 minutes until just tender – this will depend on the thickness of the fillets.

  • Prepare the Ainsley Harriott Spice Sensation Cous Cous according to the instructions on the carton. Fork up the Cous Cous and fold in the crab, tomatoes, coriander and chives. Keep warm.

  • Meanwhile, remove the cooked fish from the oven and transfer the cod fillets to a plate and keep warm. Place the frying pan directly on the heat and whisk in the tomato puree and add the cayenne pepper until slightly thickened.

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