I used my aluminium foil parcel method for cooking the fish again. It's so easy and the results so delicious and moist, I can't see a reason to cook fish any other way. (Number one - and only - son is away this week, hence the "serves 2" but you could easily increase the portions on this recipe.)
The 21st Century Housewife's
2 pieces of skinless and boneless sustainably fished cod, thawed if frozen
1 tablespoon of butter, cubed
2 tablespoons green pesto (I used Sacla Pesto Alla Genovese)
180 grams of couscous
Boiling water as per couscous package instructions
Mediterranean vegetables (red, yellow, orange peppers, courgettes, whatever you fancy) cut in medium size pieces - you want about 2 cups full or 2 really good handfuls (2 hands!)
1 tablespoon olive oil (extra virgin if you have it)
1 tablespoon balsamic vinegar
Put the mediterranean vegetables in a roasting dish. Pour over the olive oil and balsamic vinegar and toss together. Roast at about 180C or 375 F for about 20 to 25 minutes, stirring after about ten minutes, until the vegetables are beginning to soften and brown on the edges.
Meanwhile, tear off two fairly large pieces of aluminium foil. (You want to be able to wrap the foil round the fish and seal it.) Place a couple of cubes of butter on each piece of foil and lay one piece of cod on each piece of foil. Top each piece of cod with 1 tablespoon of pesto, spreading it over the fish. Top with the remaining cubes of butter. Wrap the fish in the foil and seal the packages up.
Place the packages on a baking sheet and put in the oven with the vegetables. The fish will take about 20 to 25 minutes to cook. Make sure it is fully cooked before serving - it should flake
easily with a fork.
easily with a fork.
About five minutes before the vegetables are ready, prepare the couscous according to package directions. When all the liquid has absorbed, stir in the roasted vegetables and cover to keep warm.
When the fish is cooked, remove it from the oven. Serve each piece of fish on a bed of vegetable couscous.