Although we've recommended using cod for this dish you can use any thick fillet of white fish. The recipe also works well with fresh thyme or basil. Grab these five ingredients at the supermarket and discover that fast fish doesn't have to come only from the chippy.
Roasted Cod Fillet in Smoked Bacon with Couscous Serves 4
150g prime white cod fillet (from sustainable sources if possible) 8 rashers of smoked or cured bacon 500ml clear fish stock 250g couscous One whole lemon (preferably unwaxed)
Method Preheat oven to 200°C (390°F). Quarter the cod fillet. Place two bacon rashers side by side, and place a piece of cod in the centre. Wrap the bacon round once, leaving loose ends underneath. Repeat with the remaining bacon and fish. Season with cracked black pepper and roast for seven to ten minutes until each parcel starts to turn golden. Put the couscous in a heatproof bowl. Heat the fish stock until almost boiling and pour it over the couscous, then cover with cling film until the stock is absorbed and serve the parcels of bacon-wrapped cod on a bed of couscous. Use the lemon to dress and garnish.