Reviewing Jamie Oliver's 20 Minute Meals, Day 2: Spicy Cod with Lemon Zucchini Couscous

by Elizabeth

Spicy Swai with Lemon Zucchini Couscous

When it comes to fish, I tend to get stuck in a rut where I limit myself to baking it in a dish with some lemon and butter or pan-frying it for tacos. I've never cooked fish fillets like this before, and I'm so glad I did!

Time-wise, it took me about 50 minutes to prepare. I set a timer for 20 minutes, and it was half-way through, and I was still fiddling with my cilantro stalks. I found that the prep for this one took longer than I expected. Also, the step where you fry up the onion and zucchini took longer than it alluded to in the recipe.

The recipe was also incredibly inexpensive to make, coming in at $7.75, it made enough food for two dinners and muchos leftovers. Jamie notes that you don't have to use cod, any white fish will do. Our grocery store was having a special on Swai, and it worked out just great. In this recipe, Jamie once again makes use of the stalks from the herbs. This is something I've never done, but by adding chopped herb stalks to you sauteing veggies is a great thing!

Time aside, I will definitely be using this recipe again. The fish was so delicious in the tomato-based sauce, and lemony zucchini couscous was a great base to catch all of the goodness.

NOTE: If you are viewing this recipe from your Android, I noticed an error in step 10 (for 4 people). It says to add 3/4 cup of boiling water to your 14 oz. of couscous - it should be 1 /1/2 cups of boiling water.