A succulent piece of cod sits perfectly on this light cous cous salad.
30 minutes to prepare and cook. Serves 4.
1. Heat 2 tsp olive oil and cook the onion until soft but not coloured. Add the tomatoes and 1 tsp sugar and simmer gently for 10 minutes. Leave to cool.
2. To make the sauce for the cod; mix together the soy sauce, lime rind and juice, allspice and remaining sugar in a small bowl.
3. Place the cod skin side down on a foil-lined grill pan and grill for 1 minute. Turn skin side up and grill for 1 minute. Spoon the soy sauce over the cod and return under the grill for 2-3 minutes until the skin is crisp and golden.
4. Place the cous cous in a large bowl with 300ml/half a pint of boiling water and 1 tbsp olive oil. Season and stir once, cover and leave to stand for 10 minutes. Fluff up the cous cous and stir in the cooled tomatoes, broad beans and petit pois. Season with plenty of sea salt and black pepper and sprinkle with the pine nuts. Serve the cod on a bed of the cous cous.
You can find sustainable fish at the supermarket.