Lemon Herb Baked Cod with Herbed Couscous
Tender baked cod fillets seasoned with lemon and fresh herbs served over a bed of fluffy herbed couscous for a satisfying and healthy pescatarian meal.
20 min
Prep
35 min
Cook
4
Serves
400
Calories
Macros · per serving
35g protein
45g carbs
12g fat
Ingredients
For 4 servings
- 4 cod fillet
- 1 lemon
- 3 tablespoon olive oil
- 0.5 cup fresh parsley
- 0.25 cup fresh dill
- 2 clove garlic
- 1.5 teaspoon salt
- 1 teaspoon black pepper
- 2 cup couscous
- 3 cup vegetable broth
- 1 cup frozen peas
- 2 tablespoon butter
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Zest the lemon and set aside. Juice the lemon into a small bowl.
- 3
In a baking dish, place the cod fillets. Drizzle 2 tablespoons of olive oil and lemon juice over the fish.
- 4
Mince the garlic and chop the parsley and dill. Sprinkle the garlic, lemon zest, parsley, dill, salt, and pepper over the cod.
- 5
Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes or until the fish flakes easily with a fork.
- 6
Meanwhile, in a saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes.
- 7
Fluff the couscous with a fork, then stir in the remaining olive oil, butter, and frozen peas. Mix until the peas are heated through.
- 8
Serve the baked cod over the herbed couscous, garnishing with additional parsley if desired.
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