Recipes

Roasted Cod with Salsa Verde & Sun-Dried Tomato Couscous

Quickly frying the cod before roasting it in the oven makes it nice and crispy! This easy dinner recipe takes just over 30 minutes – making cooking from home a breeze!

Roasted Cod Recipe with Salsa Verde and Sun-Dried Tomato Couscous

Cook Time: 35 minutes

Cod and Salsa Verde Ingredients:

  • 2 6-ounce fillets of cod
  • 1 teaspoon vegetable oil
  • 1 tablespoon butter
  • ¼ cup parsley, roughly chopped
  • 1 lemon, zested
  • 1 clove garlic, minced
  • 1 tablespoon capers, coarsely chopped
  • salt and pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1/3 cup olive oil
  • Salt and pepper

Cook Cod

Preheat the oven to 400°F. Dry the fish fillets with a paper towel. Season both sides with salt and pepper. Heat the vegetable oil and butter in a medium-sized oven-proof skillet over medium-high heat. When the oil-butter mixture is almost smoking place the fillets in the skillet and cook until brown, 2 minutes. Flip the fillets and transfer the skillet to the oven. Cook the fish until the fillets are opaque in the middle, about 7-10 minutes.

Make Salsa Verde

Mix the parsley, lemon, one clove of  minced garlic, capers, and 1/3 cup olive oil together and season with salt and pepper.

Couscous Ingredients:

  • ¾ cup couscous
  • 3 cloves garlic, minced
  • ¼ cup sun-dried tomatoes, packed in oil, finely chopped
  • 1 cup spinach, roughly chopped
  • salt and pepper

Prepare Couscous

Melt the butter in a small sauté pan over medium heat. Add the couscous and toast for 3-5 minutes. While the couscous is toasting, bring the water to a simmer with the garlic in a medium saucepan. Pour in the toasted couscous, stir, cover and remove from heat. Let sit 10-12 minutes until all the liquid is absorbed. Flu with a fork and fold in the sun-dried tomatoes and chopped spinach. Season to taste with salt and pepper.

Top the fish with the salsa verde and serve with the couscous on side.

 

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