Ingredients – Serves 4
- 75 grams couscous
- 2 tbsp honey Dijon mustard
- 4 fresh codfish fillets (5 oz each)
- 3 red peppers
- 3 tbsp olive oil
- 12 oz sugar snap peas
- Squeeze of lemon juice
- Salt and pepper
- Preheat oven to 390ºF. Place the couscous in a small bowl and pour 3½ fluid ozs of cold water over the couscous and leave to soak for five minutes. Cut the red peppers in half and deseed, cut each half into 4 strips. Place red peppers in a roasting tray, drizzle with olive oil, salt and pepper. Roast for about 15 – 20 minutes in 390ºF oven.
- Season the codfish, then spread with mustard. Sprinkle the soaked couscous on top of the codfish and press gently to adhere. Blanch the sugar snap peas in boiling salted water for 2 – 3 minutes and immediately chill in ice water. Bake the codfish for 12 – 16 minutes. Toss the sugar snap peas with the red peppers and place in the centre of a plate, lay the codfish on top, drizzle with lemon juice and serve.
Watch the Episode:
Gosling’s Wine of the Week:
Gosling’s choice for Chef Renato’s codfish is Matanzas Sauvignon Blanc. The majority of the fruit for this vintage comes from Knight’s Valley, on the border of Sonoma and Napa counties in California.
It has a fresh perfumed bouquet of lime, pink grapefruit and lemon thyme, with notes of green melon, pear and papaya. It’s medium bodied and fresh-food friendly.
The retail price is $26.25 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on April 16, 2013