Cooking fishcake. Cook the potatoes in a saucepan of boiling, salted water for 15-20 minutes or until tender. Drain well, mash and set aside, covered.

Meanwhile, preheat the grill to medium-high. Put the haddock in a roasting tin and brush with 1 tablespoon oil. Grill for 8-10 minutes or until just cooked through. Set aside to cool, then discard the skin and bones and flake into chunks.

Gently fold the haddock, capers, lemon zest, parsley and egg yolk into the mash, and season. Shape the mixture into 8 fishcakes and cover and chill for 20 minutes or overnight.

Heat the remaining olive oil in a frying pan over a medium heat. Dust the fishcakes with a little flour and fry for 3-4 minutes each side, until golden.

Making couscous. Put some vegetable oil in to a small saucepan. Fry onion on a medium heat until softened.

Add cooked couscous into the saucepan. Mix well.

Seasoning with salt and pepper. Stir well

Turn heating off and add parsley and pomegranate.

Serve couscous with smoked haddock fishcake and a lemon wedge