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Baked Lemon Cod

Baked Lemon Cod

with Veggie Couscous and Caper Butter

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Capers are small berries that carry a big punch of flavour. Briny and salty, they add a delicious bite to this baked lemon cod.

Allergens:Fish/PoissonWheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Cod

(ContainsFish/Poisson)

230 g

Red Bell Pepper

227 g

Zucchini

1 unit

Lemon

10 g

Parsley

56 g

Red Onion

28 g

Capers

½ cup

Couscous

(ContainsWheat/Blé)

1 unit

Vegetable Broth Concentrate

Not included in your delivery

Oil*

2 tbsp

Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2410 kJ
Calories576 kcal
Fat20 g
Saturated Fat8 g
Carbohydrate34 g
Sugar10 g
Dietary Fiber16 g
Protein37 g
Cholesterol91 mg
Sodium791 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Pan
Baking Sheet
Parchment Paper
Kettle
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F (to bake the fish). Start prepping when the oven comes up to temperature!

Wash and dry all produce. Core, then cut the red pepper(s) into 1/2-inch pieces. Cut the zucchini into 1/2-inch pieces. Zest, then juice the lemon(s). Roughly chop the parsley.

2

Heat a small pan over medium heat. Add 2 tbsp butter (double for 4 people). Cook until the butter becomes foamy, smells nutty and turns golden-brown, 2-4 min. (TIP: Watch it closely so it doesn't burn!) Stir in 1 tbsp lemon juice (double for 4 people), half the lemon zest and the capers.

3

On a parchment-lined baking sheet, toss the red peppers, zucchini and onion with a drizzle of oil on one side. Arrange the fish on the other side of the baking sheet. Season everything with salt and pepper. Drizzle half the caper butter over the fish. Bake the fish and veggies in the centre of the oven until the fish is cooked through, 15-17 min.

4

Meanwhile, bring a kettle of water to a boil. In a large bowl, combine the couscous, broth concentrate(s) and 2/3 cup boiling water (double for 4 people). Cover with a lid and let stand for 5 min.

5

Add the veggies, remaining lemon zest, remaining caper butter, 1 tbsp lemon juice (double for 4 people) and parsley into the couscous. Toss to combine. Divide between plates. Top with the fish.