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Ingredients
Method
- 200g couscous
- 250ml veg stock
- 2 sliced spring onions
- Chopped dill
- 4 x 125g cod loins
- 1 sliced lemon
- 1 tbsp olive oil
- Salad, to serve
- Preheat the oven to 220C. Tip the couscous into a bowl and pour over the stock. Cover and leave to stand for 10 mins, then stir through the spring onions and dill with a fork.
- Place a spoonful of couscous in the centre of a large square of baking paper. Top with a cod loin, season well and place some lemon slices on top. Drizzle with oil, make a parcel from the paper and fold to secure, ensuring there is some air around the fish. Bake for 15 mins, then unwrap the parcels and serve the steamed fish with some baby leaf salad.
25 mins
4 serving
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