Your kids don’t eat fish? Here’s a recipe for mini gourmets. Thanks to a few tricks, this dish can be eaten by little ones. The trick is called couscous! The recipe for the cod fillets in a corn couscous crust is by Francesca Lucisano, foodblogger at Giallo Zafferano.
- 100 g corn couscous;
- 200 ml water;
- 300 g of cod;
- 50 g of breadcrumbs;
- Extra virgin olive oil to taste
- Salt to taste
- Pepper to taste
Pour the corn couscous into a bowl and rehydrate it with water. Let it rest for 10 minutes, then fluff it up with a fork.
Add salt, pepper and breadcrumbs and mix until smooth. Place the cod on a baking tray covered with greaseproof paper, season with salt and pepper.
Cover the fish with the couscous, making sure that it adheres well to the entire surface. Season with more extra virgin olive oil and bake in a static oven preheated to 200°C for 20 minutes.
After this time, take out of the oven and leave to cool. Serve the cod in a corn couscous crust on the table.
WATCH THE FULL RECIPE VIDEO