First, prepare the lemon-basil pesto: put a bunch of basil leaves into a food processor, together with the grated zest
and juice from a lemon, a good handful of freshly grated parmesan cheese, a couple of Tbs toasted pine nuts and a chopped
clove of garlic. Drizzle in olive oil and process until you have a thick sauce-like consistency. Set aside.
For the couscous, grate a courgette into a bowl, sprinkle over a tsp of salt and mix well. Let this sit for 15 minutes
or so, then tip into a sieve and let drain, squeezing out as much moisture as you can. Tip couscous into another basin,
add a good knob of butter and the drained courgettes, and pour over boiling stock just to cover the couscous by a few mm.
Cover the bowl with clingfilm and let it sit for 10 minutes, to absorb the stock and puff up.
Dust fillets of skinless cod loins with seasoned flour and fry in hot olive oil until golden brown, then flip over and brown
the other side. Add slices of lemon to the pan and place the pan in a 170°C oven to finish cooking for 5 minutes.
When ready to serve, fluff up the couscous, toss in a few toasted pine nuts and reheat in a microwave oven for a minute or so.
Spoon some pesto onto warm plates, add the cod with the lemon slices and accompany with some couscous.