Thaw the fish thoroughly, still in the vacuum bag, in very cold water. When completely thawed, place the fish on a paper towel to remove excess moisture
Place a cup of all-purpose flour on a plate and spread it well. Place the fillets in flour, coat on both sides and gently shake the fillets over the plate to remove excess. Set aside
Dice all the fruits and vegetables, then mix with 2 tablespoons of chopped parsley and a little of basil oil. Season to taste. Set aside
Preheat pan to medium-high (8/10) and add 3 tablespoons of olive or vegetable oil
Meanwhile, cook couscous as directed by the manufacturer. Set aside
When the temperature is optimal, place the fish fillets in the pan and stir gently two or three times, so that the fillets sit well in the pan. Reduce temperature to medium
Cook for about 2 minutes on each side to obtain a nice color
To ensure perfect cooking, press gently with the back of a spoon on the fish, if the flesh flakes off, it is ready
Reheat the couscous, place first the couscous and then the cod. Finish with the summer salsa and a basil leaves