Blue Eye Cod Baked with Couscous

    50 minutes

    A lovely way to prepare blue eye cod, wrapped in a foil or baking paper package with fluffy couscous and cherry tomatoes. Each person gets one package. Serve with lemon wedges.


    New South Wales, Australia
    14 people made this

    Serves: 4 

    • 200g couscous
    • 6 spring onions, thinly sliced
    • grated zest of 2 lemons
    • 1 teaspoon ground cumin
    • 400ml water
    • pinch saffron threads
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh coriander
    • 16 cherry tomatoes, halved
    • salt and pepper, to taste
    • extra virgin olive oil, for drizzling
    • 4 thick fillets blue-eye cod
    • lemon juice

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat oven to 200 degrees C.
    2. Place couscous, spring onions, lemon zest and cumin in a large heatproof bowl. Bring water to the boil in a small saucepan with the pinch of saffron in it. Pour over the couscous, cover the bowl with plastic wrap and set aside 10 minutes.
    3. Add the herbs and cherry tomato halves to the couscous and fluff with a fork. Season with salt and pepper.
    4. Tear four sheets of foil or baking paper about 45cm long. Brush the centre of each piece with olive oil and place a quarter of the couscous on each. Top with a fish fillet, 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, folding the edges to seal well.
    5. Place the packages on a baking sheet and cook in the preheated oven for 15-20 minutes. The parcels should puff up a little. Serve on warmed plates with lemon wedges.

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