Lemon breaded haddock and apple-cranberry pearl couscous

1/4c plus 2 tsp olive oil
1/4c lemon juice
1c bread crumbs
1 tsp salt
2 tsp garlic powder
Sprinkling of rosemary
1 tsp black pepper
2 lbs haddock

Put fish in a single layer on glass baking dishes. Mix other ingredients into a paste and press onto fish. Bake @ 350F for 25 minutes or until the fish is cooked through.

This turned our great! The black pepper was pretty peppery, omit or reduce for less bite. I actually set my oven for 400, because my new thermometer said that it was actually only 350 when set to 400. I want to calibrate the thermometer, but if that’s true it explains why my cookies take forever to bake and my crayon melting had to happen at 250.

1.5c cous cous
2 tbsp olive oil
1 red onion
1 cup apple cider
Water to cover
1 tsp salt
1 cinnamon stick
1 c craisins

Fry the onion, diced, in the oil. About two minutes in, add the cinnamon stick and cous. Toast the cous for 2-3 minutes, until it starts to brown. Before it burns, add 1c of cider and enough water to cover. Cook 10m or so, until the cous has absorbed most of the water.

This was a big hit, but that’s no surprise as it’s a variant on a fall staple and quite sweet.

I served the two of these together with green peas, which worked well.


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