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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.

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

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

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

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

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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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