As the cold winter nights creep in, it can be tempting to throw your healthy diet out the window in favour of hearty grub and well….stodge basically.
However, it is possible to make healthy and filling dishes such as my sustainably caught baked cod with roasted garlic, parsley, lemon and couscous. Delicious and nutritious people!
Couscous is an excellent choice. It’s low in fat and converts to glucose more slowly than refined carbohydrates. Plus, it also swells in the stomach filling you up quickly and from smaller portions.
Cod is an excellent source of heart-healthy fats and omega 3. I always buy sustainably sourced cod which is available from most good supermarkets or your local fishmongers.
Sustainably Caught Baked Cod with Garlic, Coriander & Couscous
- 120g couscous
- 1 lemon – zest and juice
- Sea salt and freshly ground pepper to season
- Extra Virgin olive oil
- 2 x 150g boneless sustainably caught cod fillets
- 1/2 bulb of garlic finely sliced
- Handful of fresh coriander
Pre-heat oven to 200°C
Place your couscous and lemon zest in a large heatproof bowl and season with black pepper and salt.
Bring water to the boil in a small saucepan.
Pour over the couscous, cover the bowl with plastic wrap and set aside 10 minutes.
Cut 2 sheets of foil or baking paper about 45cm long. Brush the centre of each piece with olive oil and place half the couscous on each. Top with the cod fillet, garlic and lemon.
Drizzle with a little more olive oil, squeeze over some lemon juice and season with salt and pepper.
Wrap up the fish in the foil making sure the edges are folded well.
Place the packages in the oven cook for around 15-20 minutes.
Serve with garlic and lemon and garnish with the coriander.