Recipe No. 5 – Cod baked in couscous & tomato paste.

 

Traditionally Friday is the day for eating fish, I’m not sure of when this started, but according to the Food Standards Agency it should be on the menu at least twice each week. Fish is a good source of vitamins and low-fat protein, but were you aware of all it’s other benefits? A study in France of 2000 people showed that by eating fish at least once a week significantly lowered the risk of dementia. Another study, this time in Sweden, indicated that the risk of prostate cancer was doubled in a group that ate no fish when compared to a group that ate moderate amounts. But it’s not only health benefits as fish can apparently make you law-abiding citizens according to a study in Mauritius. This showed that children aged 3+ who had a diet featuring plenty of fish were far less likely to have a criminal record by the age of 23. With all these benefits how can you resist!!!

Ingredients

• 200g Couscous
• 1 Egg
• 4 skinless cod fillets [I used frozen ones that had been defrosted]
• 4 tablespoons tomato puree
• 1 lemon

 

 

1. Put the couscous in a bowl and cover with boiling water. Cover the bowl with a plate and leave for about 5 mins.
2. After this time fluff it up with a fork.
3. Whisk egg slightly in bowl and dip each cod fillet in .
4. Coat fillets on both sides with the couscous, pressing it down to make a crust.
5. Place on a baking tray and spread a tablespoon of tomato puree on top of each fillet.
6. Place in a pre-heated oven [gas mark 4 – 180 C] and cook for between 18-20 minutes.

I served the fish with new potatoes and peas but mash or a salad would be a good alternative.

The good news is that the frozen fish was superb, lovely and solid with the flakes of fish just coming away as you ate. I certainly would buy this again as it’s easy to keep in the freezer for when required. That unfortunately was all the good news: the couscous added nothing to the fish except bulk. Even Poppy remarked “Grancher, this couscous needs more flavour”, very astute for a four year old but also very correct! I’ve written on my thoughts on couscous previously and this dish once again confirmed them. Even Victoria [who was just passing by] had little to suggest except that perhaps a North African spice [the name escapes me at the moment] could be added to “spice” the dish up.

Not one of the best meals that I have cooked but if it keeps my grandchildren out of jail, what does flavour matter!