Lemon Herb Cod & Couscous
Oven-baked cod with lemon, parsley and garlic over quick couscous. Roasted cherry tomatoes provide a simple pan sauce.
Sample recipe in development. Cooking times are estimates; kitchen testing is still pending.
A note on this recipe
Cod needs little more than olive oil, lemon and a gentle oven to flake apart. Cherry tomatoes roast beside the fish, releasing juices that dress the couscous underneath.
The couscous steeps while the fish bakes. Fluff it just before serving so it stays light, then spoon the tomato juices over it rather than leaving them in the baking dish.
Ingredients
- 2 cod fillets (5–6 oz / 150–170 g each), thawed if frozen
- 1 cup (150 g) cherry tomatoes, halved
- 1 1/2 tbsp olive oil, divided
- 1 garlic clove, finely grated
- Zest of 1/2 lemon and 1 tbsp lemon juice
- 1/2 tsp dried oregano
- 1/4 tsp fine salt, divided
- 1/2 cup (85 g) instant couscous
- 1/2 cup (120 ml) boiling vegetable broth
- 2 tbsp chopped parsley
- Lemon wedges, to serve
How to make it
Heat the oven to 400°F (200°C). Pat the cod dry and arrange it in a small baking dish with the halved tomatoes around it.
Mix 1 tablespoon olive oil with the garlic, lemon zest, lemon juice, oregano and half the salt. Spoon over the fish and tomatoes.
Bake for 12–18 minutes depending on thickness, until the thickest part reaches 145°F (63°C) and the fish flakes easily. Thin fillets cook faster.
Meanwhile, put the couscous in a heatproof bowl. Add the boiling broth, cover and leave for 5 minutes.
Fluff the couscous with the remaining olive oil, parsley and salt to taste. Divide between plates.
Lift the cod carefully onto the couscous. Spoon the tomatoes and their cooking juices over the top and serve with lemon wedges.
Kitchen notes & substitutions
Thaw the fish fully
Frozen centers cook unevenly. Thaw covered in the refrigerator and pat dry before baking.
Check the thickest part
Fish thickness matters more than weight. A thermometer gives a more dependable endpoint than the clock.
Keep the juices
The tomatoes and lemon make the dressing. Scrape the dish with a spoon so none is left behind.
Storage & making ahead
Refrigerate fish and couscous promptly in separate covered containers for up to 2 days. Reheat gently to 165°F (74°C), adding a splash of water to the couscous.
For temperature guidance, see FoodSafety.gov.
Questions about this recipe
Can I use another white fish?
Haddock or pollock can work. Adjust the time for thickness and check that the center reaches 145°F (63°C).
Can I use pearl couscous?
Not with this steeping method. Cook pearl couscous according to its packet, then add the oil and herbs.
Lemon Herb Cod & Couscous
Oven-baked cod with lemon, parsley and garlic over quick couscous. Roasted cherry tomatoes provide a simple pan sauce.
Ingredients
Instructions
- Heat the oven to 400°F (200°C). Pat the cod dry and arrange it in a small baking dish with the halved tomatoes around it.
- Mix 1 tablespoon olive oil with the garlic, lemon zest, lemon juice, oregano and half the salt. Spoon over the fish and tomatoes.
- Bake for 12–18 minutes depending on thickness, until the thickest part reaches 145°F (63°C) and the fish flakes easily. Thin fillets cook faster.
- Meanwhile, put the couscous in a heatproof bowl. Add the boiling broth, cover and leave for 5 minutes.
- Fluff the couscous with the remaining olive oil, parsley and salt to taste. Divide between plates.
- Lift the cod carefully onto the couscous. Spoon the tomatoes and their cooking juices over the top and serve with lemon wedges.
Sample recipe, not yet kitchen-tested. Image illustrative.
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