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Cod with vegetables and couscous
(a "light" recipe)

Sour cod with vegetables and couscous recipe light

I always try, at least once a week, to have a meal with fish (maybe even two!).
It is much easier, seen where I live, whether it is river or lake fish; but if at the fish counter there is something of the sea that attracts me, I will not let it escape.

Since many varieties of cod are often on offer, I also enjoy presenting it on the table every time with a different look ...
This is a variant with a slightly sour taste, very pleasant and quite unusual.
To try.

Ingredients, per person:

Marinade for fish

cod (Gadidae)

g.

150

lemon juice

TS.

1

vinegar

TS.

1/2

salt and a little pepper

QB

Vegetables for the base

onion

pc.

1

garlic cloves

cloves

1

datterini tomatoes

pc.

5

CT olive oil

TS.

1/2

White wine

ml.

25

water

ml.

25

laurel

leaf

1

salt and pepper

QB

tomato concentrate

TS.

1

chopped fresh parsley

TS.

1

For the dish

couscous

g.

50

butter

g.

5

Preparation:

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Mix the lemon in a bowl with vinegar, lemon juice and a pinch of pepper. Cut the cod fillet into a couple of pieces and let it marinate for about thirty minutes, turning it two or three times.

Chop the onion and squeeze the garlic (or chop it very finely). Heat half CT of oil in a pan and let it dry.

Clean and cut spikes the tomatoes and add them to the pan. Simmer a few minutes to evaporate any excess liquid.

Add the cod with the marinade. Raise the heat and let it cook on both sides.
Add wine, water and a bay leaf.

Add the tomato paste, season with pepper and salt.
Cover, lower the heat and cook for 5 '.

Sprinkle with parsley.
Place the couscous on the plate and lay the cod in the center, covering it abundantly with the sauce and the vegetables

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ADVICES AND NOTES:

  • For this dish I suggested couscous, I always find it very suitable. But even a nice steaming polenta is fine!
  • Nutrient values: kcal 439.1, proteins gr 32.9, fats gr 10.7, carbohydrates 47.3