Recipe – Paprika Pesto Cod with Cous Cous Salad

by ultimatekitchensmagazine on March 22, 2016 with No Comments

Chris Beall, co-owner of Eden West Fine Foods in Port Moody, is a renowned chef in the Metro Vancouver area and holds a top management position of one of the top eateries in town.
He personifies your typical chef in many ways … details, details, details. And if the devil is in the details, then let me tell you Chris is one devilish chef. His manner of teaching is very hands-on. One step at a time until you have mastered his culinary creations. He is not constrained by what is currently available as he and his business partner/wife Paula are constantly searching the globe for new and interesting ingredients. Obtaining a list of his upcoming classes is a must for any foodie.

Paprika Pesto Cod with Cous Cous Salad

Keep scrolling down to see the recipe!

LEFT: in a large heavy bottom pot over medium heat Mystical Moroccan Spice until fragrant, add oil & stir in onion & bell peppers, cook for 5 minutes or until softened, add couscous & toss well to coat, add water and bring to boil, reduce heat while covering & simmer for 5 minutes or until liquid is absorbed, remove from heat & let stand 5 minutes, transfer to mixing bowl and fluff couscous.
RIGHT: pre-stir the orange juice & brown sugar, blend well into the orange segments / raisins / cilantro / and almonds.

Pat Cod fillets dry with towel & season with salt & pepper, Place Cod in a baking dish & top liberally with the Augusto Paprika Pesto, top with freshly grated Grana Padano’s Parmesan Cheese, and bake at 350F for 15 minutes or until Cod is just cooked throughout.
This is best served immediately.