Moroccan fishcakes with nutty couscous
Serves: 6
Prep time: 35 minsTotal time: 
Photograoh by Laura Edwards
Moroccan fishcakes with nutty couscous
Serves: 6
Prep time: 35 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
472Kcal
Fat
24gr
Saturates
6gr
Carbs
33gr
Sugars
4gr
Fibre
2gr
Protein
30gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 750g skinless, boneless white fish fillet (haddock or cod), chopped
- 1 tbsp ras el hanout spice mix
- 2 tbsp cornflour
- 2 medium egg whites
- grated zest of 1 lemon, plus lemon wedges to serve
- 1 tbsp oil, to fry
For the sauce:
- 1 garlic clove, crushed
- 1 tbsp ras el hanout spice mix
- grated zest and juice of 1 lemon
- 2 tbsp olive oil
- ½ x 31g pack coriander, chopped
- ½ x 28g pack flat-leaf parsley, chopped
- 6 vine tomatoes, peeled and diced
For the fragrant nutty couscous:
- 300g couscous
- 50g butter
- 50g pine nuts
- 50g flaked almonds
- 1 tsp ground cinnamon
Step by step
Get ahead
Make up to the end of step 2 up to a few hours ahead. Cover and chill, then bake the fishcakes as below.
- Place the chunks of fish in a food processor with the ras el hanout, cornflour, egg whites, lemon zest and seasoning. Pulse until finely chopped, but don't overwork. Shape into 18 fishcakes using wet hands. Heat the oil in a nonstick frying pan and fry the fishcakes in 2 batches, for 1 minute either side until browned.
- For the sauce, mix the garlic, spice mix, lemon zest and juice. Stir in the oil, herbs and diced tomatoes. Cover and set aside at room temperature.
- When ready to cook, bake the fishcakes for 20-25 minutes at 180°C, fan 160°C, gas 4.
- Meanwhile, tip the couscous into a large bowl with a generous pinch of salt and pour on 450ml boiling water. Stir briefly, then cover the bowl with a plate and leave to stand for 10 minutes. Fluff up with a fork.
- Melt the butter in a frying pan; add the pine nuts and almonds. Toast for 2-3 minutes until golden. Remove from the heat; stir in the cinnamon and then mix into the couscous.
- Serve the fishcakes with the couscous and tomato chermoula sauce, along with lemon wedges.
