Mediterranean crusted cod with roasted cherry tomatoes

Method

1. Preheat the oven to 220°C/gas 7. Place the garlic in a bowl with the chilli flakes, parsley and half of the olive oil. Season and mash into a paste.

2. Place the cod fillets in a shallow dish. Spread the garlic mixture all over the cod, cover and leave in the refrigerator to marinate for between 10 minutes and 4 hours, to allow the flavours to combine.

3. Trim the lemons, cut them into thin slices and carefully remove any pips. Divide the slices into four portions, place in a large ovenproof dish and sit a piece of cod on top of each portion. Place the cherry tomato vines alongside and tuck in the rosemary sprigs.

4. Drizzle the remaining olive oil over the tomatoes and rosemary, then bake in the preheated oven for 10 minutes, until the cod is just tender and the tomatoes are warmed through and just beginning to burst.

5. Meanwhile, make the couscous. Follow the cooking instructions on the packet. Mix the parsley, lemon juice, spring onions and olive oil into the cooked couscous.6. Serve the fish at once with the lemon couscous and a fresh green salad.