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Baked cod with little gem & tomatoes
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160g wholewheat couscous
200ml Cooks’ Ingredients Vegetable Stock (or
240g pack 2 cod fillets
175g cherry tomatoes
2 tbsp olive oil
1 tbsp lemon juice
2 cloves garlic, sliced
1 echalion shallot, finely sliced
1 tbsp nonpareille capers, rinsed and drained
2 little gem hearts, trimmed and quartered
1 tbsp (20g) crème fraîche
1. Preheat the oven to 200°C, gas mark 6. Place the couscous in a large bowl with a pinch of salt. Pour over the hot stock or just-boiled water, cover the bowl with a plate and set aside.
2. Arrange the cod in a roasting tray. Toss together the tomatoes, oil, lemon juice, garlic, shallot and capers. Season and arrange over and around the cod in the tin and roast for 10 minutes, then add the little gem hearts (turning briefly in the cooking juices) and roast for another 5 minutes.
3. Uncover the couscous and fluff up with a fork, then divide between 2 plates. Top each with a piece of cod and the little gem. Stir the crème fraîche through the tomatoes and the cooking juices, and spoon over the top.
Typical values per serving:
This recipe was first published in January 2019.