Coconut crusted & baked cod served with a tropical salsa. Served with ginger carrots and a couscous salad .
- 1 pan fish
- 1 container salsa
- 1 lemon
- 1 pan carrots
- 1 container salad
- Preheat oven to 350. Once oven is up to temp add both uncovered pans. Bake 20-30 minutes until desired color is reached and an internal temperature of 145 degrees. If extra caramelization is desired you can broil for a minute or two watching closely as not to burn.
- Cut lemon into wedges.
- Toss couscous salad with as much dressing as desired.
- Divide and fish and carrots onto dinner plates, top fish with salsa, garnish with lemon. Serve couscous on the same plate or on the side in small bowls or plates.