Vegetable couscous with lemon cod

Ingredients

For 1 serving

• Couscous70 g
• Cod160 g
• Zucchini0.5
• Carrots1
• Bell peppers0.5
• Extra virgin olive oil10 g
• Lemon0.5
• Parsleyto taste
• Saltto taste

Contains: gluten, fish,

In season: June – September

Method

1. Turn the oven on to 190 °C (conventional). Wash the courgettes, carrots and peppers; peel the carrots, remove the seeds and pith from the pepper and cut everything into roughly 1 cm dice.
2. Pat the cod dry with kitchen paper and put it in a baking dish with a drizzle of oil, salt, the grated lemon zest and the juice of half the lemon. Bake for 15 minutes, until the flesh is white and flakes with a fork.
3. Meanwhile heat a drizzle of oil in a frying pan over a medium heat and sauté the vegetables for 8 minutes, stirring, until tender but still crisp; salt them at the end.
4. Bring the water for the couscous to the boil with a pinch of salt, pour it over the couscous in a bowl, cover and leave for 5 minutes, until fully absorbed; fluff it with a fork and a drizzle of oil.
5. Mix the couscous with the vegetables, spoon it onto the plate, lay the cod on top and finish with chopped parsley and the remaining lemon juice.