I tend to give people dips and pitta for a starter - I recommend also serving some tzatiki alongside the main course as a refreshing take on the more traditional tartare.
4 small fillets of sustainably sourced cod or other white fish
Bunch of spring onions
Juice of one lime
Bunch of fresh mint, parsley and coriander
Handful of fresh rocket leaves
50 grams green olives finely chopped (optional)
2 tablespoons extra virgin olive oil
First prepare the couscous by placing in a large bowl and pouring over just enough water to cover. Put cling film or a plate on top of the bowl and leave to steam covered for 10 minutes until all the water has been absorbed. Fluff up with a fork and put to one side.
Grate the courgette and finely slice your spring onion. Put the herbs, olives, oil and lime juice in a blender or food processor and blitz the herbs are coarsely chopped. Toss this dressing over the couscous and add the spring onion and courgette. Stir in the handful of rocket leaves. The couscous salad is now ready so you can either eat it immediately or pop it in the fridge and serve later at room temperature.
To cook the cod, mix the spices and salt together in a small bowl. Sprinkly a teaspoon's worth over each fillet. Either steam the cod in the microwave, in a dish covered with clingfilm, for approximately 2 1/2 minutes (depending on your microwave and the size of your cod fillets) or place on a steamer rack over a pan of boiling water, cover and steam for between 5-7 minutes. The fish is cooked when the flakes are no longer translucent and break away easily.