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Balsamic Glazed Cod with Herbed Couscous & Roasted Vegetables

Balsamic Glazed Cod with Herbed Couscous & Roasted Vegetables

Dinner

2.0

(1 reviews)

Prep Time
25min
Cook Time
35min
Servings
3
Calories
473
Chef's Note

For the perfect balsamic glaze, be careful not to reduce it too much as it will continue to thicken as it cools. If you prefer a gluten-free option, substitute the couscous with rice or cauliflower rice. The key to perfectly cooked cod is to not overcook it - it should just begin to flake when gently pressed with a fork.

Tags
seafood
cod
roasted vegetables
balanced
mediterranean
couscous
gluten-free option
high-protein
dinner
Ingredients

  • 24 oz cod fillets

  • 1 cup couscous

  • 1.5 cups low-sodium chicken broth

  • 1/4 cup balsamic vinegar

  • 2 tablespoons honey

  • 3 cloves garlic

  • 1 tablespoon fresh thyme

  • 1 tablespoon fresh rosemary

  • 1/4 cup fresh parsley

  • 2 medium bell peppers (mixed colors)

  • 1 medium zucchini

  • 1 cup cherry tomatoes

  • 1 medium red onion

  • 3 tablespoons olive oil

  • 1 whole lemon

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon dijon mustard

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Prepare the balsamic glaze: In a small saucepan, combine 1/4 cup balsamic vinegar, 2 tablespoons honey, 1 minced garlic clove, and 1 teaspoon Dijon mustard. Bring to a simmer over medium heat and cook for 5-7 minutes until reduced and slightly thickened. Set aside.

  • 3

    Prepare the vegetables: Cut 2 bell peppers, 1 zucchini, and 1 red onion into 1-inch pieces. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon chopped thyme, and 1 teaspoon chopped rosemary on a large baking sheet.

  • 4

    Roast vegetables for 20 minutes, then add 1 cup cherry tomatoes and continue roasting for 10 more minutes until vegetables are tender and slightly caramelized.

  • 5

    While vegetables are roasting, prepare the couscous: In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.

  • 6

    Add 1 cup couscous to the pan and toast for 1-2 minutes, stirring frequently.

  • 7

    Pour in 1.5 cups chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until liquid is absorbed.

  • 8

    Remove from heat, fluff with a fork, and stir in 3 tablespoons chopped fresh parsley and the zest of 1 lemon. Cover to keep warm.

  • 9

    For the cod: Pat 24 oz cod fillets dry with paper towels and season with remaining salt and pepper.

  • 10

    Heat a large oven-safe skillet over medium-high heat. Add remaining olive oil and place cod fillets in the skillet. Cook for 3-4 minutes until golden on one side.

  • 11

    Brush the tops of the fillets with half of the balsamic glaze, then flip and cook for 2 minutes.

  • 12

    Brush with remaining glaze and transfer skillet to the oven for 5-6 minutes until fish flakes easily with a fork.

  • 13

    Serve cod fillets over herbed couscous with roasted vegetables on the side. Squeeze fresh lemon juice over the dish before serving.

Nutrition Information (per serving)
473
Calories
47g
Protein
24g
Carbs
21g
Fat
Reviews (1)
SH.
Stevie H.
9/15/2025

2/5

Cous cous needed something to give more flavor, like parmesan or herbs. Did not enjoy the balsamic glaze on the fish. Veg needed more zucchini less peppers