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Tomato-Braised Cod

Tomato-Braised Cod with Bell Pepper and Israeli Couscous

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In this bold, bright dish, Chef Tim was inspired by an Israeli recipe known as chraime, in which white fish is cooked in a spicy tomato sauce and served with challah or couscous. Here, cod is shallow-poached in a bell pepper and tomato sauce (with optional crushed red pepper, if you’re into it), and served over fluffy Israeli couscous. A garnish of garlic-toasted panko breadcrumbs adds even more flavor and texture to this tantalizing meal. 

  • < 600 Calories
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 590
  • Protein 34g
  • Total Carb 84g
  • Total Fat 11g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ground cumin
    • 1/2 teaspoon
    • ground cumin
  • yellow onion
    • 1
    • yellow onion
  • Israeli couscous
    • 1 cup
    • Israeli couscous
  • garlic
    • 3 cloves
    • garlic
  • ground coriander
    • 1/2 teaspoon
    • ground coriander
  • panko breadcrumbs
    • 1/4 cup
    • panko breadcrumbs
  • cod
    • 10 ounces
    • cod
  • lemon
    • 1
    • lemon
  • 14-ounce can chopped tomatoes
    • 1
    • 14-ounce can chopped tomatoes
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • yellow bell pepper
    • 1
    • yellow bell pepper
  • white wine
    • 1/4 cup
    • white wine
  • parsley
    • 1/8 ounce
    • parsley
  • cilantro
    • 1/8 ounce
    • cilantro

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • zester (optional)
  • 8" medium pot with lid
  • 10" medium high-sided ovenproof pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem; cut into ½-inch pieces. Roughly chop cilantro and parsley leaves, keeping herbs separate and discarding stems. Peel onion, halve, and cut 1 half into small dice (save remainder for another recipe). Mince garlic

  2. Cook couscous

    Cook couscous

    Stir couscous into boiling water and cook until tender, about 8 minutes. Drain and return to pot, off heat, and season with ½ teaspoon salt and black pepper as desired. Cover and keep warm until ready to serve. Meanwhile, pat cod dry with paper towel and season all over with ¼ teaspoon salt and black pepper as desired.

  3. Toast breadcrumbs

    Toast breadcrumbs

    Heat 1 tablespoon olive oil in a medium high-sided ovenproof pan over medium heat. When oil is shimmering, add half of garlic and cook, stirring, until golden, 30 seconds. Stir in breadcrumbs and parsley and cook, stirring constantly, until toasted, 2-3 minutes. Transfer to a small bowl and wipe pan clean, then heat ½ tablespoon olive oil over medium-high heat.   

  4. Sauté aromatics

    Sauté aromatics

    When oil is shimmering, add bell pepper, onion, and remaining garlic and cook until softened, 3-4 minutes. Stir in spice mix and crushed red pepper (skip or use half for less heat), and cook until fragrant, 1 minute more. If you have a zester on hand and want to infuse your sauce with even more flavor, rinse and zest up to ½ of lemon and set aside for next step. Then, halve lemon.

  5. Braise cod

    Braise cod

    Add wine, chopped tomatoes and their juices, lemon zest (if using), juice of ½ lemon, half of cilantro, ¼ teaspoon salt, and black pepper as desired (save remaining lemon for a simple vinaigrette). Simmer over medium-high heat until slightly thickened, 2-3 minutes. Remove pan from heat. Nestle cod into sauce, transfer to oven, and braise until fish is cooked through and sauce is thickened, about 15 minutes.  

  6. Plate tomato-braised cod

    Plate tomato-braised cod

    Divide Israeli couscous between shallow serving bowls and top with braised cod. Spoon over tomato sauce, and garnish with garlic breadcrumbs and remaining cilantro. Dig in!

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