Name: Cod with Paprika and Cherry Tomatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
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

Preparation

- 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.

Cod with Paprika and Cherry Tomatoes

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Ingredients

Preparation

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