Mediterranean Crusted Cod With Roasted Cherry Tomatoes Recipe
Ingredients
| Garlic | 2 Clove (5gm), crushed | |
| Pinch chilli flakes | ||
| 1 tbsp chopped flat-leaf parsley | ||
| Olive oil | 4 Tablespoon | |
| 4 x 200 g/7 oz skinless cod fillets | ||
| 2 lemons, cut into thin slices | ||
| 4 small vines of baby cherry tomatoes | ||
| 4 large rosemary sprigs green salad, to serve | ||
| 400 g/14 oz quick-cook couscous | ||
| 1 tbsp chopped flat-leaf parsley | ||
| Squeeze of lemon juice | ||
| Onions spring | 2 , finely chopped (FOR THE COUSCOUS) | |
| Olive oil | 4 Tablespoon (FOR THE COUSCOUS) | |
Directions
1. Place the garlic in a bowl with the chilli flakes, parsley, half the olive oil and seasoning, then mash to a paste.
2. Place the cod fillets in a shallow dish. Spread the garlic mixture all over the cod, then cover and leave in the fridge to marinate for up to 4 hrs.
3. Heat oven to 220C/200C fan/gas 7. Divide the lemon slices into 4 portions, place in a large ovenproof dish, then sit a piece of cod on top of each. Place the cherry tomato vines alongside and tuck in the rosemary sprigs.
4. Drizzle the remaining olive oil over the tomatoes and rosemary, then bake for 10 mins, or until the cod is just tender and the tomatoes are warmed through and just beginning to burst.
5. Make the couscous following pack instructions. Mix in the parsley, lemon juice, spring onions and oil, then serve with the fish and tomatoes.
2. Place the cod fillets in a shallow dish. Spread the garlic mixture all over the cod, then cover and leave in the fridge to marinate for up to 4 hrs.
3. Heat oven to 220C/200C fan/gas 7. Divide the lemon slices into 4 portions, place in a large ovenproof dish, then sit a piece of cod on top of each. Place the cherry tomato vines alongside and tuck in the rosemary sprigs.
4. Drizzle the remaining olive oil over the tomatoes and rosemary, then bake for 10 mins, or until the cod is just tender and the tomatoes are warmed through and just beginning to burst.
5. Make the couscous following pack instructions. Mix in the parsley, lemon juice, spring onions and oil, then serve with the fish and tomatoes.
Chef
