Fred’s big cod fillets with Mediterranean veg and giant couscous

  1. Slice the aubergine and courgettes in half and then into 1.5cm chunks. Peel and quarter the red onions, and cut the peppers into 1.5cm squares. Half the tomatoes and tear the basil.

  2. Put all the ingredients other than the tomatoes and basil into a baking tray and mix with the olive oil. Roast at 180C for 15 mins. Add the basil and tomatoes, stir, and return to the oven for another 5 mins.

  3. For the couscous: dice the onion and chop the garlic, then gently fry in a large pan over a low heat for 5 mins or until they soften. Add the couscous and 200ml of veg stock to the pan, cooking until the couscous is nice and soft. Once it’s ready, stir in the juice of one lemon and the chopped parsley.

  4. Pan-fry your fillets according to the packet instructions. Place the couscous and veggies onto plates and top with the fish.

For an extra hit of flavour, why not try stirring a spoonful or two of pesto into your couscous just before serving?

What you’ll need:

  • 1 pack of Fred’s big cod fillets

For the Mediterranean veg:

  • 1 aubergine
  • 1 courgette
  • 1 red onion
  • 1 red pepper
  • 1 yellow pepper
  • 1 punnet cherry tomatoes
  • 5 basil leaves
  • 50ml olive oil

For the couscous:

  • 1 onion
  • 1 clove garlic
  • Splash of olive oil
  • 150g giant couscous
  • 200ml veg stock
  • 1 lemon
  •  ½ bunch of parsley, chopped