Roasted Pearl Couscous with Cod and Lemon Cream

Looking for a fresh, light, and flavorful dish that still feels like pure indulgence? This roasted pearl couscous from ChicksLoveFood with juicy cod and airy lemon cream is exactly that kind of meal. It is simple to make, is on the table in half an hour, and combines delicious textures: crunchy cheese couscous, melt-in-your-mouth fish, and a fresh, creamy sauce. A perfect weekday winner that feels like you're in a restaurant — but right in your own home.

Roasted pearl couscous with cod and lemon cream

For 2 people:

  • 150 g pearl couscous
  • 1 organic lemon
  • 2 cod fillets
  • 200 ml cooking cream
  • 200 g asparagus broccoli
  • 1 wedge of Parmesan cheese

Preparation

- Preheat the oven to 200 degrees.

- Cook the pearl couscous according to the instructions on the packaging. Then drain well and pat dry.

- Grate 4 tablespoons of Parmesan cheese over the pearl couscous and stir it in.

Next, spread the pearl couscous over a baking sheet lined with parchment paper, drizzle with some oil, and sprinkle with salt and pepper. Grate about 2 tablespoons of Parmesan cheese over it. Bake for 5-8 minutes until the cheese is melted and the top becomes slightly crispy.

- Meanwhile, heat 4 tablespoons of oil (preferably extra virgin olive oil) in a frying pan and wash the lemon. Grate half of the lemon zest over the oil. Let it heat through thoroughly for 1 minute.

Season the cod with salt and pepper and then place the fish in the oil. Fry for about 3 minutes per side over medium heat.

- Meanwhile, heat a splash of oil in another frying pan and fry the bimi in it for 5 minutes over high heat.

- Pour the cooking cream into a saucepan and grate the remaining lemon half over it. Squeeze the juice from one half over the cooking cream. Add a pinch of salt and pepper. Heat for 2 minutes over medium heat, then use an immersion blender to create a frothy sauce.

- Divide the couscous between 2 plates. Place the cod fillets on top and the bimi next to them.

- Finish with a few tablespoons of lemon cream sauce and grate some Parmesan cheese over it.

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