Preheat the oven to 220C (450F), Gas mark 7. Smear the cod or haddock with the butter, sprinkle over the lemon rind and tuck in the bay leaves. Season to taste and place the fish in a small ovenproof frying pan and then pour around the vegetable stock.
Roast for 6-8 minutes until just tender – this will depend on the thickness of the fillets.
Make the Ainsley Harriott Wild Mushroom Cous Cous according to the directions on the sachet. Fork up the cous cous and fold in the parsley and chives. Keep warm.
Meanwhile, remove the cooked fish from the oven and transfer the cod fillets to a plate and keep warm.
Place the frying pan directly on the heat, then remove and discard the bay leaves, whisk in the tomato puree and add the cayenne pepper until slightly thickened.
Arrange the Ainsley Harriott Wild Mushroom Cous Cous in wide-rimmed bowls and place a piece of fish on top of each one and garnish with a small pile of the salad. Spoon out the reduced down vegetable stock on top.