Pan-fried cod, dill cous cous & capers

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 210C / fan 190C / gas mark 7. Boil a kettle. Rinse the quinoa, then place in a saucepan with 300ml boiling water. Simmer for 13-14 mins, until cooked, then drain. Halve the tomatoes. Trim the leek and slice into 1cm rounds. Trim the broccoli. Place all on a baking tray and drizzle with 2 tsp oil; season with black pepper. Roast for 10-15 mins, until turning golden. Meanwhile, heat a frying pan with 1 tsp oil on a medium-high heat. Add the capers and cook for 4-5 mins, until turning crispy, then remove from the pan and keep warm. Season the cod with black pepper. Heat the same frying pan with 1/2 tbsp oil on a medium-high heat. Fry the cod for 3-4 mins on each side, until cooked through. Meanwhile, make the lemon dill sauce; finely chop the dill and halve the lemon. In a bowl, mix 1/2 tbsp oil with the juice from half the lemon and a quarter of the dill. Stir through the remaining dill and remaining lemon juice into the drained quinoa. Add the tomatoes and leeks, season with black pepper and mix well. Serve the cod with the dill quinoa and broccoli. Drizzle the fish with lemon dill sauce and sprinkle with the crispy capers.