- Preheat the oven to 180°C/fan 160°C/gas mark 4.
- Prepare the couscous: place the couscous in a non-stick pan over a medium heat and cook for 5 minutes, stirring constantly until it’s lightly toasted. Remove from the pan and set aside. Heat the oil in the same pan used for the couscous and add the onion, garlic, squash and courgette. Cook for about 5 minutes, until the veg are just starting to soften, then add the toasted couscous and stock. Bring to the boil, then simmer for around 10 minutes until the couscous is tender and the vegetables softened.
- While the couscous is cooking, lay the Parma ham slices on a work surface or chopping board. Top each with a slice of smoked salmon, then add a sage leaf and the cod portions. Wrap the Parma ham and smoked salmon around the fish so it’s completely enclosed.
- Heat the oil in a non-stick frying pan and add the cod. Sear on all sides, then place in the oven for approximately 5 minutes, until it’s cooked all the way through. Once the couscous is cooked, stir in the tomatoes and parsley, and spoon onto 4 plates. Cut the fish portions in half and place 2 halves on top of the couscous. Serve garnished with fresh sage.