Cod with Couscous & Vegetables

A lighter Mediterranean-style cod dish with fluffy couscous, peppers and courgette, finished with lemon and herbs.

🔎 Equipment

Large frying pan, large bowl, measuring jug, chopping board, knife

🥘 Ingredients

• Cod fillets - 170 g
• Couscous - 75 g
• Red pepper, sliced - ¼
• Courgette, sliced - ¼
• Onion, sliced - ¼
• Olive oil - ¾ tbsp
• Lemon juice - ⅛ lemon
• Dried oregano - ¼ tsp
• Dried parsley - ¼ tsp
• Garlic granules - ⅛ tsp
• Water - 25 ml
• Black pepper - To taste
• Fresh parsley - handful
• No added salt - As required

👨‍🍳 Method

1. Put the couscous into a large bowl and pour over 75ml boiling water. Cover and leave for 5 minutes.
2. Fluff the couscous with a fork and stir through ¼ tbsp olive oil, lemon juice and the dried herbs.
3. Heat ¼ tbsp olive oil in a large frying pan.
4. Add the onion, pepper and courgette and cook for 5–6 minutes until softened.
5. Remove the vegetables and keep warm.
6. Add the remaining oil to the pan and season the cod with black pepper, garlic granules and oregano.
7. Cook the cod for 4–5 minutes on each side until completely cooked through.
8. Return the vegetables to the pan and add 25ml water.
9. Simmer gently for 2 minutes to bring everything together.
10. Serve the cod with the couscous and vegetables, finished with fresh parsley.

📊 Nutrition

🥗 Dietary Guide

Source

Recipe source

Kidney Care UK — Baked cod fillet, tabouli and tomato salsa ↗

View the original recipe on the source website