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Mediterranean Crusted Cod With Roasted Cherry Tomatoes

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Ingredients
  Garlic cloves 2 Large, crushed
  Chili flakes 1 Pinch
  Chopped flat leaf parsley 1 Tablespoon
  Olive oil 4 Tablespoon
  Skinless cod fillets 28 Ounce (4 Pieces, 7 Ounce / 200 Gram Each)
  Lemons 2 , cut into thin slices
  Baby cherry tomato vines 4 Small
  Rosemary sprigs 4 Large
  Green salad 1 Cup (16 tbs) (For Serving)
For couscous
  Quick cooking couscous 14 Ounce (400 Gram)
  Lemon juice 1 Tablespoon (1 Squeeze)
  Spring onions 2 , finely chopped
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday
Ingredient: 
Fish
Servings: 
4

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