• Laura Carbery

Easy One Pan Mediterranean Cod

Updated: Dec 15, 2020

Prep:10 mins

Cook: 35 mins

Serves: 2 Adults + 2-3 children


2 tbsp olive oil

1 red onion, thinly sliced

1 red pepper, thinly sliced

2 garlic cloves, crushed

1 fennel bulb, stalks removed and shaved thinly with mandolin or knife

1 tin chopped tomatoes

250ml low salt chicken or vegetable stock

Juice 1/2 lemon

1 cup couscous

500g cod,skin removed & cut into portions


25g parsley, stalks and leaves, very finely chopped

1 garlic clove, crushed

Juice 1/2 lemon

1 tbsp olive oil

To serve:

lemon wedge

capers, rinsed (optional for older kids & adults - salt content of jarred capers unsuitable for young babies)


  1. Heat 2 tbsp olive oil in a large, wide saucepan over a medium heat. Add the onion, garlic, peppers and fennel and cook for 10 minutes with the lid on until beginning to soften. Add the tinned tomatoes, stock and lemon juice and continue to cook for 10 minutes uncovered.

  2. Meanwhile, in a small bowl mix all the ingredients for the gremolata together.

  3. Stir the couscous and 1/2 cup water into the saucepan. Nestle the fish into the tomato and couscous mixture, spread the gremolata evenly on top of the fish and cook covered for 12 - 15 minutes until the fish is fully cooked through. Make sure to check that the couscous isn't sticking or burning to the bottom of the pan during this time. If this begin to happen, reduce your heat slightly or add a small bit more water.

  4. Serve immediately with an extra squeeze of lemon juice and capers (optional) on top.

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