Blue-eye cod with chermoula and roasted pumpkin

Step 1

Preheat the oven to 200°C.

Step 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.

Step 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.

Step 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.