Couscous with cod, cherry tomatoes and capers

Ingredients

For 1 serving

• Couscous60 g
• Cod170 g
• Cherry tomatoes150 g
• Capers6 g
• Green olives6
• Extra virgin olive oil10 g
• Lemon zest1 g
• Parsley5 g
• Saltto taste

Contains: gluten, fish,

In season: June – September

Method

1. Heat a conventional oven to 200 °C. Pat the cod dry with kitchen paper and remove any bones; wash and halve the cherry tomatoes.
2. Put the cod in a small baking dish with the tomatoes, capers, green olives, half the olive oil and a pinch of salt; bake at 200 °C for 15 minutes, until the fish is white, opaque and flakes with a fork.
3. Meanwhile put the couscous in a bowl, pour over the same volume of salted boiling water, cover with a plate and leave for 5 minutes, until the water is absorbed.
4. Fluff the couscous with a fork together with the remaining oil, then add the grated lemon zest and chopped parsley.
5. Serve the couscous with the fish and tomatoes and their cooking juices.