Steps to Make Any-night-of-the-week Smoked Paprika +Thyme Couscous Crumbed Cod Loin

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We hope you got insight from reading it, now let's go back to smoked paprika +thyme couscous crumbed cod loin recipe. To make smoked paprika +thyme couscous crumbed cod loin you only need 16 ingredients and 4 steps. Here is how you cook it.

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

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

Using a smoked pork loin rub can be a great help for adding flavor to pork. A thick layer of spice rub will not only give great taste, but also add a coat of crunchy Still turned out great with Applewood for smoking. Make sure your loin is free of fat before dressing. Wrap tightly before putting in the fridge. Smoked paprika is a version where the peppers have been dried over wood fires to give a smoked flavour.

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