Main dishes

Baked cod with couscous, tomatoes and olives

Cod fillets baked with cherry tomatoes, olives and garlic, served over couscous with parsley and lemon. Serves 4, ready in 30 minutes.

Mediterranean cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
10 min
Cook time
20 min
Total time
30 min
Servings
4 servings
Difficulty
Easy
Cuisine
Mediterranean
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Couscous with baked cod is a quick Mediterranean lunch: bake the cod with cherry tomatoes, olives and garlic, then serve it with couscous prepared simply by pouring hot broth over it. The couscous soaks up the juices from the tomatoes and fish.

Ingredients

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Instructions

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  1. Tomatoes

    5 min

    Preheat the oven to 200 °C (400 °F). Halve the tomatoes and spread them in a baking dish with the olives, sliced garlic, 2 tbsp of the oil and a pinch of salt.

  2. Cod

    15 min

    Pat the fillets dry, season with salt and pepper, and place them among the tomatoes. Drizzle with the remaining oil and bake for 12–15 minutes, until the fish turns white.

  3. Couscous

    5 min

    Pour the hot broth over the couscous, cover and let stand for 5 minutes to absorb the liquid. Fluff with a fork, then stir in the parsley and the juice of half the lemon.

  4. Serve

    Divide the couscous among plates, add the cod and tomatoes, and spoon the juices from the baking dish over the top.

Tip: Thaw frozen cod in the refrigerator and pat it thoroughly dry before baking; otherwise, it will release water and the tomatoes will simmer rather than roast.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
530 kcal
Protein
36 g
Carbohydrates
57 g
of which sugars
3.3 g
Fat
18 g
of which saturates
2.5 g
Fiber
5.6 g
Salt
2.8 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kuskus s pečenou treskou, paradajkami a olivami

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