cod-cakes

YO Cod Cakes with Homemade Tomato Sauce & Minted Couscous

An homage to the wonderful Yotam Ottolenghi's Mediterranean/Levantine, "Drama in the mouth" style of cooking.

  • Dish Type: Main
  • Preparation time: 12 mins
  • Cooking time: 15 mins
  • Difficulty: Medium
  • Cuisine type: Mediterranean / Levantine

Ingredients

  • 50g Cod Cakes x 6
  • 250g pouch of Homemade Tomato Sauce
  • 200g Couscous
  • 40g Fresh Mint

Allergens

  • Fish
  • Eggs
  • Sulphites
  • Wheat (Gluten)

Method

  1. To cook your couscous to perfection, pour it into a heatproof bowl and crumble a stock-cube over it. Bring a kettle of water to the boil and pour it over the couscous, letting the water cover it by roughly 1cm. Pour in a glug of good quality olive oil and squeeze half a cut lemon over. Stir to mix the flavours through, cover the bowl tightly with clingfilm and set aside for 10 minutes.
  2. Pour the pouch of sauce into a small saucepan and warm through gently. Add a good splash of water if a little on the thick side.
  3. Put a couple of tablespoons of olive oil into a frying pan, over a medium high/heat and then fry the cod cakes for about 2–3 minutes on each side, to brown them.
  4. Arrange the cakes in the sauce, cover, lower the heat and gently simmer for about 5 – 10 minutes. Turn off the heat and allow to sit for a few minutes.
  5. Pick and chop the mint finely and add it to the couscous.
  6. To serve, arrange the cakes and sauce onto two plates with a bowl of minted couscous on the side

Nutrition per serving

  • Per Portion 615cal / 2600kj
  • Fat 11.2g
  • Saturates 1.8g
  • Carbs 83.6g
  • Sugars 8.7g
  • Protein 37.8g
  • Salt 1.4g