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Blue-eye cod with chermoula and roasted pumpkin
Blue-eye cod with chermoula and roasted pumpkin
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Spicy fish with sweet pumpkin wedges - a perfect weeknight meal!
Ingredients:
  • 1/2 small butternut pumpkin
  • 125ml (1/2 cup) extra virgin olive oil, plus extra 1 tbsp to fry
  • 1 tsp cumin seeds
  • 1 cinnamon stick, broken into pieces
  • 250.00 ml coriander leaves
  • 2 garlic cloves, chopped
  • 1.25 gm ground paprika
  • 2.50 gm ground cumin
  • 1/2 tsp chilli powder
  • 1 lemon, juiced
  • 4 x 200g pieces skinless blue-eye cod
  • Couscous, to serve
  • Mint leaves, torn, to garnish
Instructions:
  • Preheat the oven to a toasty 200°C.
  • Cut the pumpkin into 4 wedges, coat with olive oil, and sprinkle with cumin seeds and cinnamon. Add salt and pepper for seasoning. Place on a baking tray and roast for 25 minutes or until tender.
  • Make a flavorful chermoula by combining coriander, garlic, paprika, cumin, chilli, lemon juice, and the remaining oil in a food processor. Blend until smooth, adding warm water as needed to achieve desired consistency.
  • In a bowl, coat the fish well with the chermoula sauce. Heat a non-stick frypan over medium-high heat and add an extra tablespoon of oil. Once hot, cook the fish for 2 minutes on each side until cooked through. Serve by placing couscous on each plate, then top with roasted pumpkin and a piece of fish. Garnish with fresh mint leaves.

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