Ingredients
- 900 grams cod fillets
- 2 tablespoons olive oil
- 6 tablespoons (15 grams) fresh parsley, chopped
- Juice of half a lemon
- 4 tablespoons olive oil
- 4 cloves of garlic
- 2 teaspoons cumin seeds
- 2 teaspoons of La Vera Sweet Paprika
- 1 teaspoons of La Vera Spicy Paprika
- Half a teaspoon of salt
- 4 large oranges, peeled and cut in half
- 120 grams couscous
- 2 tablespoons (5 grams) fresh chopped parsley
- 50 grams arugula
- 3 tablespoons olive oil
- Juice and peel of half a lemon
- 1 teaspoon and a half of La Vera Spicy Paprika
- Half a teaspoon of salt
- Half a teaspoon of black pepper
Elaboration
To make the chermoula sauce in the mortar or in the food processor, we put the cumin seeds, the Sweet and Spicy La Vera Paprika, garlic, the lemon juice, olive oil and salt, and we chop everything until we get a smooth paste. Add the chopped parsley and stir it a little. We set aside.
In a small saucepan, boil a cup (240ml) of water over high heat. We put the couscous in a bowl and then pour it over the boiling water. We cover it and leave it for 10 minutes. We stir the couscous with a fork. Add the olive oil, lemon juice, La Vera Spicy Paprika, salt and black pepper, and mix everything well. Then we add the pieces of orange, parsley and arugula and mix again. We set aside.
In a deep frying pan we heat 2 tablespoons of olive oil over medium heat. We dry the cod fillets with a little kitchen paper and place them in the pan. Cook the fillets for 3 minutes on each side.
The steaks are immediately served with the couscous salad and chermoula sauce.
