- 2 red pepper
- 2 fennel bulb
- 2 red onion
- 4 garlic cloves
- 200g rocket
- 70g walnuts
- 2 orange
- 1-1 tsp harissa paste
- 300g wholewheat couscous
- 4 cod fillets
- 2 lime
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 300ml boiling water
- Large baking tray or roasting tin
- Measuring jug
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Halve the red pepper, scoop out the seeds and pith and roughly chop it. Trim the dry ends off the fennel and chop the bulb into pieces to match the pepper. Peel the red onion and thickly slice it.
- 2.
Spread the chopped veg out on a baking tray or in a roasting tin. Drizzle over 1 tbsp olive oil and season with a pinch of salt and pepper. Toss together. Drop on 1 unpeeled garlic clove, then slide into the oven and roast for 20 mins.
- 3.
While the veg roast, Fill and boil your kettle. Make the pesto: finely chop ¼ of the rocket and pop it into a medium bowl. Finely chop the walnut halves. Peel and grate the remaining garlic clove into the bowl. Zest in the orange and squeeze in the juice from 1 half. Add 1 tbsp olive oil, ½ tsp harissa paste (it's spicy, so start by adding a little), and a pinch of salt. Mix well, taste and add a little more harissa if you want an extra kick of heat. Set the pesto aside.
- 4.
Tip the couscous into a large mixing bowl. Pour over 300ml boiling water. Cover with a plate and leave to soak for 15 mins – the couscous will absorb the water and become tender.
- 5.
When the veg have roasted for 20 mins, remove them from the oven and pluck out the garlic clove. Make a gap in the centre of the veg and add the cod fillets, skin-side down. Top the cod with a thick layer of pesto – you won’t need all of it, so see our tip below for what to do with the leftovers.
- 6.
Slide back into the oven for 10-12 mins. The cod should be opaque and flake easily when pressed with a fork. If not, cook for a few mins more.
- 7.
While the cod and veg cook, juice the lime and the remaining orange half into a small bowl. Squeeze the roast garlic from its skin and mash it with the back of a knife. Add the garlic to the juice and mix with a pinch of salt and pepper to make a dressing. Roughly chop the remaining rocket.
- 8.
Divide the roast cod between 2 plates. Add the roast veg and rocket to the couscous. Pour in the garlicky citrus dressing and fold together. Serve the cod with the veggie couscous on the side.
- Tip
Besto Pesto
You'll have more pesto than you need to top the fish fillets. You can serve the extra on the side, or store it in the fridge for a day or two. Try tossing it with boiled potatoes and a splash of olive oil, or spreading it over chicken breasts or lamb chops before grilling.