Tomato cod with roasted veg couscous

This is one of those meals you just need to eat every now and again. Healthy and wholesome and just a very slight faff. I was really pleased with this, though, and I recommend it to you highly.

Forgot to add the parsley for this pic - of course

Tomato cod with roasted veg couscous

For 2

6 cod cheeks

1 can chopped tomatoes

a pinch of fennel seeds

200g of couscous

1 courgette, diced

1 red pepper, diced

1 large brown onion, chopped into chunks

4 cloves of garlic, left whole and 1 clove, crushed or sliced

1 tsp paprika

olive oil, salt and pepper

50g butter

1 tsp sugar

the zest of 1 lemon, chopped

parsley

Pre-heat the oven to 180C

1 Put the diced veg with the garlic in a roasting tray with a good slathering of light olive oil, salt and pepper. Roast these for 45 mins, then sprinkle over the lemon zest, mix and leave to one side.

2 While the veg are roasting, get a stove-top casserole or saucepan that will be big enough to take the fish and chopped tomatoes. Heat some oil in this pan and fry off the fennel seeds, the garlic and the paprika for a few minutes. Now add the chopped tomatoes, the butter, the sugar and a 1/2 a mug of water. Cook this all until steaming and warm/hot - about 8 minutes.

3 Now put in the fish and cook until the fish is poached.

4 Cook the couscous, then add it to the roasted veg, mix well then season with salt and pepper.

5 Serve the tomato fish on top of a bed of veg couscous and garnish with the parsley.