Cod with Paprika and Cherry Tomatoes
A 10-minute dish, could that be too good to be true? Nope! In this recipe, both fish and tomatoes cook together on a sheet pan at high heat. The cod remains super tender while the cherry tomatoes are lightly roasted. Serve with couscous and cilantro leaves.
Ingredients
- 4 cups (560 g) cherry tomatoes
- 3 shallots, thinly sliced
- 1/2 cup (90 g) pitted green olives, coarsely chopped
- 1/4 cup (60 ml) olive oil
- 1 tbsp sweet paprika
- 2 tsp (10 ml) anchovy paste
- 1 1/2 lb (675 g) cod fillets, cut into 4 pieces
- 1 cup (250 ml) water
- 1 cup (200 g) couscous
- 1/2 cup (15 g) cilantro leaves
- 1 lemon, cut into wedges
Instructions
- With the rack in the highest position, preheat the oven to broil.
- In a 13 x 9-inch (33 x 23 cm) baking dish, coat the tomatoes, shallots and olives with the oil. Add the paprika and anchovy paste. Mix well. Season with salt and pepper.
- Place the fish at the centre of the tomato mixture. Season the fish with salt and pepper.
- Broil in the oven for 5 minutes. Remove the baking dish from the oven. Gently flip the fish over using a spatula and stir the tomatoes. Drizzle the fish with the cooking juices. Continue to broil for 5 minutes or until the fish is cooked through.
- Meanwhile, in a small pot, bring the water to a boil. Remove from the heat and add the couscous. Cover and let sit for 5 minutes. Fluff the grains of couscous with a fork. Season with salt and pepper.
- Divide the couscous, tomatoes and fish among four shallow bowls. Drizzle with the cooking juices. Sprinkle with the cilantro leaves and serve with the lemon wedges.
A 10-minute dish, could that be too good to be true? Nope! In this recipe, both fish and tomatoes cook together on a sheet pan at high heat. The cod remains super tender while the cherry tomatoes are lightly roasted. Serve with couscous and cilantro leaves.