Baked Cod with Couscous and Steamed Vegetables

Ingredients

• cod fillet 6 oz
• whole wheat couscous 1.5 cups
• mixed vegetables (zucchini, carrots, cauliflower) 2 cups
• olive oil 1 tbsp
• lemon juice 1 tbsp
• salt to taste
• black pepper to taste
• garlic powder 1/4 tsp
• fresh parsley 1 tbsp

Method

1. Preheat the oven. Set your oven to 400°F (200°C) to preheat while you prepare the cod. This ensures the oven is hot enough for even baking.
   Tip: Preheating the oven is important to cook the fish evenly and quickly.
2. Prepare the cod fillet. Pat the cod fillet dry with paper towels to remove excess moisture. Place it on a baking sheet lined with parchment paper or lightly greased. Drizzle with half the olive oil and sprinkle salt, black pepper, and garlic powder evenly over the fish.
   Tip: Drying the fish helps it bake better and prevents it from steaming.
3. Bake the cod. Place the baking sheet in the preheated oven. Bake the cod for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
   Tip: Check the fish at 12 minutes to avoid overcooking; it should be moist and tender.
4. Cook the couscous. While the cod bakes, prepare the couscous if not already cooked. Bring 1 cup of water to a boil, add a pinch of salt, then stir in 1/2 cup dry whole wheat couscous. Remove from heat, cover, and let it sit for 5 minutes. Fluff with a fork and drizzle with the remaining olive oil and lemon juice if using.
   Tip: Fluffing the couscous with a fork keeps it light and prevents clumping.
5. Steam the vegetables. While the couscous is resting, steam your mixed vegetables. Place them in a steamer basket over boiling water, cover, and steam for about 5-7 minutes until tender but still crisp.
   Tip: Avoid overcooking vegetables to retain nutrients and texture.
6. Plate and garnish. Arrange the baked cod fillet on a plate alongside the couscous and steamed vegetables. Garnish with chopped fresh parsley for a fresh flavor and appealing look.
   Tip: Adding fresh herbs brightens the dish and adds a nice aroma.

Pro tips

• Use a meat thermometer to check the cod's internal temperature; it should reach 145°F (63°C).
• If you don’t have a steamer, you can microwave the vegetables with a little water in a covered dish.