Blue-eye cod with chermoula and roasted pumpkin

For a complete week night meal, this spicy fish is accompanied by sweet and crispy pumpkin wedges.

Recipe «Blue-eye cod with chermoula and roasted pumpkin» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 small butternut pumpkin, 125ml extra virgin olive oil, plus extra 1 tbsp to fry, 1 tsp cumin seeds, 1 cinnamon stick, broken into pieces, 1 cup coriander leaves , 2 garlic cloves, chopped, 1/2 tsp ground paprika, 1 tsp 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.

Ingredients:

• 1/2 small butternut pumpkin 
• 125ml extra virgin olive oil, plus extra 1 tbsp to fry 
• 1 tsp cumin seeds 
• 1 cinnamon stick, broken into pieces 
• 1 cup coriander leaves 
• 2 garlic cloves, chopped 
• 1/2 tsp ground paprika 
• 1 tsp 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

1. Preheat the oven to 200°C.
2. Cut pumpkin into 4 wedges, brush with a little olive oil and sprinkle with the cumin seeds and cinnamon. Season with salt and pepper, place on a baking tray and roast for 25 minutes or until soft.
3. Meanwhile, to make chermoula place coriander, garlic, paprika, cumin, chilli, lemon juice and remaining oil in a food processor. Process until a smooth paste, adding a little warm water if necessary.
4. Place the fish in a bowl and pour the chermoula over it, coating well. Heat a non-stick frypan over medium-high heat, then add extra 1 tablespoon oil. When hot, lift the fish from the marinade, place in the pan and cook for 2 minutes each side or until just cooked through. To serve, place some couscous on each plate, and top with a piece of roasted pumpkin and a piece of fish. Garnish with mint leaves.