Baked Lemon Cod with Capers
Nutrition per serving
- Preheat the oven to 200 °
- Remove the core and chop a quarter of the pepper into bite-sized pieces and the other quarter into ½ cm cubes.
- Peel/chop the onion into bite-sized pieces.
- Chop the courgette into bite-sized pieces.
- Place the bite-sized pieces of pepper onto a baking tray with the onion and courgette. Drizzle over a tbsp of olive oil, mix to coat and evenly spread into a single layer. Sprinkle over a pinch of salt and pepper and cook near the top of the oven for 15 minutes until tender and crispy around the edges.
- To make the couscous, bring 180ml of water to boil, add a tsp of the stock pot with a tsp of olive oil and stir to dissolve the stock. Place the couscous into a bowl and pour the hot stock over the top. Cover with a lid or cling fling and set aside for 10 minutes until the granules have absorbed all the liquid. Fluff the cooked couscous with a fork to separate the grains.
- Meanwhile, in a small saucepan, heat ½ a tbsp of margarine over a low heat. Once melted, remove the pan from heat, add the capers with a pinch of lemon zest and ½ a tsp of lemon juice.
- 5 minutes toward the end of the vegetable cooking time, start to prepare the fish. Place the fish onto a lightly greased baking tray, drizzle over half the caper mixture and sprinkle over a pinch of salt and pepper. Transfer the vegetables to the middle shelf, and place the fish on the top shelf. Continue to cook the vegetables for a further 5 minute and cook the fish for 8-10 minutes until cooked through and flaky.
- Once the couscous has cooked, stir in ½ a tbsp of parsley with a pinch of lemon zest and the remaining red pepper. Season with a pinch of salt and pepper to taste.
- Serve the fish on top of the couscous and top with a little of the caper mixture. Finally sprinkle over a pinch of the chopped parsley.