Baked Cod with Couscous and Roasted Vegetables

Ingredients

• Cod fillet 5 oz
• Whole wheat couscous 1.5 cups
• Zucchini 1 medium
• Cherry tomatoes 1 cup
• Olive oil 1 tbsp
• Salt to taste
• Black pepper to taste
• Lemon (optional) 1 slice

Method

1. Preheat oven and prepare vegetables. Preheat your oven to 400°F (200°C). Wash the zucchini and cherry tomatoes. Slice the zucchini into rounds or half-moons about 1/4 inch thick. Cut the cherry tomatoes in half. Place both vegetables on a baking sheet lined with parchment paper or lightly greased.
   Tip: Cut vegetables evenly so they roast uniformly.
2. Season and roast vegetables. Drizzle the olive oil over the zucchini and cherry tomatoes. Sprinkle with salt and freshly ground black pepper. Toss gently to coat all pieces evenly. Spread the vegetables in a single layer on the baking sheet to ensure even roasting. Place in the preheated oven and roast for about 15 minutes until tender and slightly caramelized.
   Tip: Check halfway and give the vegetables a gentle stir for even roasting.
3. Prepare the cod fillet. While vegetables roast, pat the cod fillet dry with paper towels. Lightly season both sides with salt and pepper. Optionally, you can brush the fillet with a little olive oil to keep it moist.
   Tip: Drying the fish helps it bake better and prevents it from steaming.
4. Bake the cod. After the vegetables have been roasting for about 10 minutes, place the cod fillet on a separate lightly greased baking dish or sheet. Bake in the oven alongside the vegetables for about 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
   Tip: Avoid overcooking the fish to keep it tender and moist.
5. Cook the couscous. While the cod bakes, prepare the whole wheat couscous if not already cooked. Bring water or broth to a boil (use about 1.5 cups of water per 1 cup of dry couscous), add couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. If using pre-cooked couscous, simply reheat gently.
   Tip: Fluffing couscous with a fork prevents clumping.
6. Plate and serve. Place the cooked couscous on a plate. Arrange the roasted zucchini and cherry tomatoes alongside. Place the baked cod fillet on top or beside the couscous. Optionally, garnish with a lemon slice and squeeze fresh lemon juice over the fish for added brightness.
   Tip: Serve immediately for the best texture and flavor.

Pro tips

• Use parchment paper or a silicone baking mat for easy cleanup when roasting vegetables.
• If you like extra flavor, sprinkle herbs like parsley or dill over the finished dish.