Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, smoked paprika +thyme couscous crumbed cod loin. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Smoked Paprika +Thyme Couscous Crumbed Cod Loin is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Smoked Paprika +Thyme Couscous Crumbed Cod Loin is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook smoked paprika +thyme couscous crumbed cod loin using 16 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Smoked Paprika +Thyme Couscous Crumbed Cod Loin:

1. Get 2 Large Sweet Potatoes
2. Take 1 Cod Loin
3. Take 1 Tbsp Smoked Paprika
4. Make ready 1/2 Tbsp Dried Thyme
5. Make ready Crumbs Ingredients
6. Prepare 60 g Couscous
7. Get 25 g Soft Butter
8. Make ready 1 Tsp Smoked Paprika
9. Prepare 1/2 Tsp Dried Thyme
10. Make ready Seasoning (Salt&Black Pepper)
11. Take Garnish
12. Take Balsamic Vinegar Glaze
13. Make ready Leaves Rocket
14. Prepare Shaved Carrots
15. Take Caramelised Leek and Vine Tomatoes
16. Prepare Tomato Pesto

Instructions to make Smoked Paprika +Thyme Couscous Crumbed Cod Loin:

1. Combine the 1 Tsp smoked paprika, 1/2 Tsp thyme couscous and butter and mix in thoroughly. Using a kitchen towel, remove excess water from the cod and top with the crumbs mixture: season. Preheat oven at 200’C for 5-8mins. Oil an oven tray(lined with foil). Place on the top rack and cook for 25 minutes.
2. Poach the sweet potatoes in boiling water for 10-15mins(skin on)at high heat. Run through cold water and gently peel off the skin. Slice into required amount and leave to cool further down. Heat up 1 Tbsp Smoked Paprika and 1/2 Dried Thyme in 3 Tbsp Oil on high heat. Fry the potatoes till crispy both ends.
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