Smoked Paprika +Thyme Couscous Crumbed Cod Loin
Smoked Paprika +Thyme Couscous Crumbed Cod Loin

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, smoked paprika +thyme couscous crumbed cod loin. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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Great recipe for Smoked Paprika +Thyme Couscous Crumbed Cod Loin. Very quick and easy to make. Perfect for warm cozy summer evenings #mycookbook Spinach, Smoked Cod Loins, Wild Mushrooms, Milk, Chives, Bay Leaves, Butter, Plain Flour chefmrstorm.

To begin with this particular recipe, we have to prepare a few ingredients. You can have smoked paprika +thyme couscous crumbed cod loin using 16 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Smoked Paprika +Thyme Couscous Crumbed Cod Loin:
  1. Make ready 2 Large Sweet Potatoes
  2. Get 1 Cod Loin
  3. Prepare 1 Tbsp Smoked Paprika
  4. Prepare 1/2 Tbsp Dried Thyme
  5. Make ready Crumbs Ingredients
  6. Prepare 60 g Couscous
  7. Take 25 g Soft Butter
  8. Take 1 Tsp Smoked Paprika
  9. Make ready 1/2 Tsp Dried Thyme
  10. Get Seasoning (Salt&Black Pepper)
  11. Prepare Garnish
  12. Take Balsamic Vinegar Glaze
  13. Prepare Leaves Rocket
  14. Get Shaved Carrots
  15. Prepare Caramelised Leek and Vine Tomatoes
  16. Make ready Tomato Pesto

For the couscous: Heat the oil over medium-high heat in a large saucepan. Served with olive oil with za'atar, yogurt and brown butter with Urfa chili, and creamy tahini with smoked paprika. This elegant seafood supper of succulent white fish with a tomato, caper and crispy crouton salad makes an attractive dinner party main. Flavour salmon, cod and smoked haddock with fennel, anise and vermouth, and top with crispy.

Steps to make Smoked Paprika +Thyme Couscous Crumbed Cod Loin:
  1. Combine the 1 Tsp smoked paprika, 1/2 Tsp thyme couscous and butter and mix in thoroughly. Using a kitchen towel, remove excess water from the cod and top with the crumbs mixture: season. Preheat oven at 200’C for 5-8mins. Oil an oven tray(lined with foil). Place on the top rack and cook for 25 minutes.
  2. Poach the sweet potatoes in boiling water for 10-15mins(skin on)at high heat. Run through cold water and gently peel off the skin. Slice into required amount and leave to cool further down. Heat up 1 Tbsp Smoked Paprika and 1/2 Dried Thyme in 3 Tbsp Oil on high heat. Fry the potatoes till crispy both ends.
  3. Serving Suggestion
  4. Serving Suggestion

In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess. Combine, thyme, parsley, paprika, lemon zest, salt, pepper, olive oil, brown sugar and garlic. Place mixture on top of fillets.

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