Baked Cod with Roasted Carrots and Couscous
O I
almost 2 years ago
This dish is a perfect combination of flavors and textures. The baked cod is tender and flaky, the roasted carrots are sweet and savory, and the couscous is light and fluffy. It's a healthy and satisfying meal that's easy to make.
Cooking Time
45 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
350
Protein
30g
Fat
10g
Sat Fat
2g
Carbs
35g
Chole
70mg
Fiber
5g
Sugar
10g
Sodium
600mg
Ingredients
- 4 cod fillets
- 1 pound carrots, peeled and sliced
- 1 cup couscous
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F.
- In a large bowl, toss the sliced carrots with 1 tablespoon of olive oil, honey, paprika, garlic powder, salt, and pepper. Spread the carrots in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
- While the carrots are roasting, prepare the couscous. In a medium saucepan, bring the chicken broth to a boil. Stir in the couscous, cover the pot, and remove from heat. Let the couscous sit for 5 minutes, then fluff with a fork.
- Season the cod fillets with salt and pepper. Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the cod fillets and cook for 2-3 minutes on each side, or until lightly browned.
- Transfer the skillet to the oven and bake for 8-10 minutes, or until the cod is cooked through and flakes easily with a fork.
- Serve the baked cod with the roasted carrots and couscous.
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