Cod with a crisp layer, oven vegetables and pearl couscous

Name: cod with a crisp layer, oven vegetables and pearl couscous
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 500 g cocktail tomatoes; 2 Red pepper; 200 g olives with canned anchovies; 1 lemon; 7 el Japanese bread crumbs; 2 el pumpkin seeds; 6 el mild olive oil; 500 g fresh cod fillet; 1 el dijon mustard; 300 g pearl couscous; 200 g fresh spinach

Cod from the oven with a layer of lemon and pine nuts, with paprika, spinach, tomato and pearl couscous.

Ingredients

Kitchen Stuff

1 baking dish (25 x 35 cm)
1 large baking dish (20 x 30 cm)
1 rasp
1 paper towel

Directions

Preheat the oven to 180 ° C.
Halve the tomatoes and spread with the cutting edge upwards over the greased oven dish.
Halve the bell pepper, remove the stalk and seedlings and cut the flesh into pieces of 2 cm.
Let the olives drain and halve in width. Divide with the peppers over the tomatoes in the baking dish.
Clean the lemon, grate the yellow skin of the fruit and mix the grater with the panko, pumpkin seeds, oil, pepper and salt.
Dab the cod dry with paper towels, brush the top with the mustard and spread the pumpkin seed mixture over it.
Cut the lemon into pieces and place between the vegetables. Sprinkle the vegetables with the rest of the oil and sprinkle with salt and pepper.
Place the cod on the vegetables and rack in the middle of the oven for about 20 minutes.
Meanwhile, cook the pearl couscous in 10 minutes until al dente and drain.
Take the dish out of the oven. Carefully remove the fish and the lemon parts from the dish. Mix the couscous and spinach carefully with the vegetables.
Divide the plates, put the fish on top and sprinkle with lemon juice.