Cod with Lemon Purée, Barley, Cauliflower, Couscous and Seaweed

Ingredients

Contains: tree nuts, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 x 125g/4½oz cod
• 50ml/2fl oz olive oil
• 1 lemon
• handful mixed salad leaves
• handful fresh and dried söl seaweed
• 50g/2oz lemon
• 25ml/1fl oz lemon juice
• pinch salt
• 1 tbsp caster sugar
• 20ml/1¾fl oz olive oil
• 60g/2½oz barley
• 10g/½ oz cashew
• 10g/½ oz almonds
• 6g/¼oz pumpkin seeds
• ½ tsp salt
• 200g/7oz cauliflower
• 40ml/1¾fl oz olive oil
• 1 lemon
• handful chopped fresh dillparsleychervil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). Break the cauliflower into small florets, toss with 40ml olive oil and a pinch of the ½ tsp salt, spread on a tray and roast for 25 minutes until golden.

2. Bring a pan of boiling water to a simmer, add the barley with a pinch of salt, and cook for 30 minutes until tender. Drain well.

3. Zest the first lemon and squeeze its juice into a bowl. Use this with the salad leaves as a dressing with a pinch of salt; keep the lemon juice listed for the purée separate.

4. For the purée, chop the 50g lemon flesh, discard any pips, and blend with 25ml lemon juice, 1 tbsp caster sugar, a pinch of salt and 20ml olive oil until smooth.

5. Toast the cashews, almonds and pumpkin seeds in a dry pan over medium heat for 3 to 4 minutes, shaking often, then roughly chop.

6. Soak the dried seaweed in a bowl of water for 10 minutes, drain and chop it with the fresh seaweed, rinsing the fresh seaweed first.

7. Pat the cod pieces dry and season with the remaining salt. Heat the 50ml olive oil in a non-stick frying pan over medium-high heat and cook the cod skin-side down for 4 minutes, then turn and cook 3 to 4 minutes more until the centre reaches 145°F (63°C) and the flesh flakes.

8. Chop the dill, parsley and chervil. Spread the purée on plates, top with barley, cauliflower, seaweed and nuts, add the salad and herbs, then place the cod on top and serve with the second lemon cut into wedges.