Ingredients: Per Serving
1 corn on the cob
1 lemon, preferably unwaxed
100g cous cous
A small handful parsley or dill
25g pine nuts
Salt and pepper
125ml vegetable or fish stock
Approx 125g fillet of white, firm fleshed fish (cod is good)
This may also be cooked on a barbecue. There are lots of alternative flavour options for this – orange, tarragon, sweet chilli and different fish too. Experiment!
Pre-heat the oven – Gas Mark 4, 180ºC or 160ºC fan
Prepare the foil parcel so that there are two open ends. This means that the foil sheet needs to be folded and one open end scrunched up to seal it.
Wash the corn on the cob.
Take the corn off the cob by using a knife. Run the knife down the corn kernel vertically from the narrow end at the top to the thicker end at the bottom. The corn will be more stable to cut if it has the larger diameter end positioned on the chopping board. Pop the corn kernels into a bowl.
Add the pine nuts, cous cous and parsley to the sweetcorn
Take the lemon and zest it. You can zest or lightly peel the lemon skin off and then finely chop the skin.
Add the zest to the mixture.
Slice the lemon in half, squeeze one of the cut halves into the cous cous mixture. Mix thoroughly to distribute through the cous cous.
Take three thin slices off the other half of the lemon
Place the cous cous into the foil parcel, place the lemon slices on top of the fish to decorate and place the fish on top of the cous cous.
Carefully pour the stock into the cous cous
Seal the foil completely on both open sides so that nothing will leak.
Place into the oven on Gas Mark 4, 180ºC or 160ºC fan for 20-25 minutes.
This may also be cooked on a barbecue. There are lots of alternative flavour options for this – orange, tarragon, sweet chilli and different fish too.