Cod with Orange
and Parsley Couscous Crust
Core Recipe
Servings: 4
An easy-to-make couscous crust gives a tasty new take on baked cod.
5 spray low-fat cooking spray
150 g cod, 4 x fillets
1 pinch salt, and freshly ground black pepper
75 g dried couscous
1 medium orange(s), finely grated zest and juice of
1/2 portion stock cube, or 1 teaspoon vegetable stock powder
1 tablespoon parsley, fresh, or chives
1 medium portion cooked mixed vegetables, green
Preheat the oven to gas mark 5/190°C/375°F/fan oven 170°C.
Spray a baking tray with low fat cooking spray and arrange the cod fillets on top. Season with salt and pepper.
Put the couscous into a heatproof bowl and add the orange zest and juice. Dissolve the stock powder or cube in 100 ml boiling water and pour over the couscous. Stir, then stand for 5 minutes to swell. Add the parsley or chives.
Core Recipe
Servings: 4
An easy-to-make couscous crust gives a tasty new take on baked cod.
5 spray low-fat cooking spray
150 g cod, 4 x fillets
1 pinch salt, and freshly ground black pepper
75 g dried couscous
1 medium orange(s), finely grated zest and juice of
1/2 portion stock cube, or 1 teaspoon vegetable stock powder
1 tablespoon parsley, fresh, or chives
1 medium portion cooked mixed vegetables, green
Preheat the oven to gas mark 5/190°C/375°F/fan oven 170°C.
Spray a baking tray with low fat cooking spray and arrange the cod fillets on top. Season with salt and pepper.
Put the couscous into a heatproof bowl and add the orange zest and juice. Dissolve the stock powder or cube in 100 ml boiling water and pour over the couscous. Stir, then stand for 5 minutes to swell. Add the parsley or chives.
No comments:
Post a Comment