Baked Lemon Cod
with Veggie Couscous and Caper Butter
Capers are small berries that carry a big punch of flavour. Briny and salty, they add a delicious bite to this baked lemon cod.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Cod
(Contains: Fish)
230 g
Red Bell Pepper
227 g
Zucchini
1 unit
Lemon
10 g
Parsley
56 g
Red Onion
28 g
Capers
½ cup
Couscous
(Contains: Wheat)
1 unit
Vegetable Broth Concentrate
Not included in your delivery
Oil*
2 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
