Europe & Middle East
Latin America & Caribbean
Preheat the grill to medium high. Make sure you've got a mixing bowl, fine grater (or garlic press), large saucepan, frying pan, baking tray, baking paper and sieve and let's get cooking!
1. Pop the cod fillets in a bowl and add a splash of oil. Add half the Sri Lankan curry powder and massage the oil and spices into the flesh. Keep to one side – we'll grill it later. Halve the green pepper, remove the core and cut into thin slices. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander.
2. Next, pop a saucepan of water on to boil (amount specified in the ingredient list) and add the vegetable stock pot. Stir well to dissolve the stock pot and, once boiling, add the freekeh. Lower the heat to medium. Simmer the freekeh for 15-17 mins, until plump and tender enough to eat. Tip: Give it a little longer if necessary.
3. Heat a glug of oil in a frying pan on high heat. Add the green pepper. Stir-fry for 4-5 mins. Lower the heat to medium. Add the garlic, mustard seeds and remaining curry powder. Cook for 1 minute more then remove from the heat. Squeeze in half the lemon juice and season with salt and black pepper.
4. Season the cod fillets with salt and pop them on a foil lined baking tray skinside down. Grill for 8-10 mins (depending on thickness). Tip: The fish is cooked when the centre is opaque.
5. When the freekeh is cooked, drain into a sieve. Allow to drain for a minute or two and then return to your pan. Stir in the green pepper and the craisins®. Season with salt and black pepper. Taste and squeeze in the rest of the lemon juice, if you feel it needs a bit more zing! Mix through half of the coriander leaves just before serving.
6. When the cod is cooked, serve it on top of a bed of freekeh a nd finish with a sprinkle of coriander.
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