4 pieces of cod a 100 gr
1 large egg
50 gr flour
150 gr couscous
½ vegetable stock cube
Heat the oven to 200 degrees. Squeeze the lemon over the cod. Bring 150 ml of water to the boil and dissolve half the broth tablet. Pour the stock over the couscous and let it soak for 3 minutes, then stir well with a fork. Finely chop the parsley and mix with the couscous. Make 3 plates, one with flour, one with a beaten egg and one with the couscous. Bread the fish in this order as well. In the last step, press the couscous well on the cod so that the crust stays in place. Brush an oven dish with a little olive oil or line a baking tray with baking paper and bake the cod in the oven for about 15 minutes, depending on the thickness of the fish. Delicious with a salad or Moroccan vegetables.
Source: Leukerecepten by leukerecepten-nl.
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