Orange couscous with cod and fennel

Name: orange couscous with cod and fennel
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 400 g frozen cod fillet thawed; 5 el traditional olive oil; 2 medium oranges; 350 ml boiling water; 1 vegetable stock; 300 g couscous; 2 tl dried Italian herbs; 1 bunch bunch onion; 20 g fresh flat parsley tray; 2 fennel bulb; 240 g black olives without pit little pot

A delicious orange couscous with fennel, cod, spring onion and black olives.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 180 ° C.
Place the fish on a griddle covered with parchment paper, brush with the oil and sprinkle with salt and pepper. Bake for 15 minutes in the middle of the oven.
Meanwhile, clean half of the oranges and grate the orange zest. Peel the white skin with a sharp knife from all oranges.
Cut out the segments between the membranes, collect the juice.
Dissolve the bouillon tablet in the boiling water.
Put the couscous with the oil, orange zest and Italian herbs in a bowl and pour over the stock.
Stir through, leave for 10 minutes and stir with a fork.
In the meantime, cut the spring onion in thin rings and the parsley fine.
Cut the stems and a piece of the bottom of the fennel tubers, halve in length, remove the hard core and cut into thin strips.
Heat the rest of the oil in a pan and fry the fennel for 6 minutes on medium heat.
Spoon the couscous into a bowl. Mix in the orange juice and fruit, the spring onions and the fennel.
Let the olives drain and add together with half of the parsley. Divide the fish into pieces and spread over the couscous.
Garnish with the rest of the parsley and possibly some fennel green.