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…
Instructions
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1
With the rack in the highest position, preheat the oven to broil.
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2
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.
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3
Place the fish at the centre of the tomato mixture. Season the fish with salt and pepper.
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4
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.
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5
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.
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6
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.
