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    Baked cod with little gem & tomatoes

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    Baked cod with little gem & tomatoes

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2

    Ingredients

    160g wholewheat couscous
    200ml Cooks’ Ingredients Vegetable Stock (or
    water), hot
    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

    Method

    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.

     

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