Directions

1. For the Couscous: Process the cauliflower florets in a food processor until they resemble couscous.
2. Roast the poblano pepper in the oven until blistered, wrap it in cling film, let it sit at room temperature for 10 minutes, then unwrap, peel off the skin, and deseed. Dice the pepper finely.
3. Heat 50 ml of olive oil in a skillet until shimmering, then add the cauliflower and sauté, stirring occasionally. Incorporate the roasted poblano, diced tomato, almonds, and apricots; sauté until everything is heated through.
4. Remove from heat, drizzle with olive oil, white balsamic, and season with salt and pepper to taste.
5. For the Cod: Dry the fish with a paper towel, then place it on a baking sheet lined with parchment paper. Mix the red pepper pesto with Roasted Red Pepper Topped Goat Cheese and spread it over the fish fillet. Finally, sprinkle the fish with Parmesan Light Angel Hair Cheese Shred.
6. Roast the fish in a 220°C oven for 10-12 minutes until it is cooked through but slightly translucent in the centre.
7. Serve the couscous in the centre of a dinner plate and lean the cod against it. Garnish with flat-leaf parsley and a lemon wedge.