FRIJE

Instructions

• 1.   Preheat the oven to 200 degrees and prepare the broth.
• 2.   Cut the carrots in half lengthwise, then slice them into half-moons.
• 3.   Arrange the carrots in the baking dish and drizzle with half of the olive oil.
  Make sure they are well coated with a layer of oil, then season with salt and pepper.
• 4.   Bake for 10 minutes.
• 5.   Add the cherry tomatoes to the carrots, stir, and bake for an additional 15 minutes.
• 6.   Meanwhile, finely chop the parsley and separate the watercress leaves.
• 7.   Heat the remaining olive oil in the covered saucepan.
• 8.   Add the pearl couscous and sauté for 1 minute over medium-high heat.
• 9.   Pour in the broth and raisins, then cover and cook over low heat for 12 minutes.
• 10.   Fluff the couscous with a fork and set aside uncovered.
• 11.   Stir in ⅓ of the parsley, then season with salt and pepper.
• 12.   Meanwhile, melt half of the butter in the skillet over medium-high heat and cook the cod fillet for 1 to 2 minutes on each side.
• 13.   Season with salt and pepper.
• 14.   Keep warm in aluminum foil.
• 15.   Reserve the skillet with the cooking juices.
• 16.   Heat the remaining butter in the skillet with the cooking juices and add ⅓ of the parsley.
• 17.   Season with salt and pepper, then stir well.
• 18.   Mix the cherry tomatoes and carrots with the pearl couscous.
• 19.   Serve on plates and garnish with watercress and the remaining parsley.
• 20.   Serve with the cod fillet and butter sauce.

Nutritional information *