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Roasted Garlic Butter Cod with Herbed Couscous

Roasted Garlic Butter Cod with Herbed Couscous

Dinner
Prep Time
15min
Cook Time
30min
Servings
4
Calories
420
Chef's Note

For the best flavor, try to find the freshest cod possible - it should smell clean like the ocean, not fishy. If cod isn't available, this recipe works beautifully with other white fish like haddock or tilapia.

Tags
seafood
cod
weeknight dinner
roasted
Mediterranean
couscous
quick
healthy
fish
garlic butter
Ingredients

  • 1.5 pounds cod fillets

  • 4 tablespoons butter

  • 4 cloves garlic

  • 1 whole lemon

  • 2 tablespoons olive oil

  • 1.5 cups couscous

  • 2 cups chicken broth

  • 1/4 cup fresh parsley

  • 2 tablespoons fresh dill

  • 1 cup cherry tomatoes

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon paprika

Instructions
  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Mince 4 cloves of garlic and zest the lemon. Set aside 1 teaspoon of zest and cut the remaining lemon into wedges.

  • 3

    In a small saucepan, melt 4 tablespoons of butter over low heat. Add half of the minced garlic and cook for 1 minute until fragrant. Remove from heat.

  • 4

    Pat the cod fillets dry with paper towels and place them in a baking dish. Season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika.

  • 5

    Drizzle the garlic butter over the cod fillets, making sure each piece is well coated.

  • 6

    Bake the cod in the preheated oven for 15-18 minutes, or until the fish flakes easily with a fork.

  • 7

    While the fish is baking, prepare the couscous. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.

  • 8

    Add the remaining minced garlic to the saucepan and sauté for 30 seconds.

  • 9

    Add 2 cups of chicken broth to the saucepan and bring to a boil.

  • 10

    Once boiling, remove from heat, stir in 1.5 cups of couscous, cover, and let stand for 5 minutes.

  • 11

    While the couscous is resting, chop 1/4 cup of parsley and 2 tablespoons of dill. Halve 1 cup of cherry tomatoes.

  • 12

    Fluff the couscous with a fork, then stir in the chopped herbs, cherry tomatoes, lemon zest, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

  • 13

    Serve the roasted cod over a bed of herbed couscous with lemon wedges on the side.

Nutrition Information (per serving)
420
Calories
35g
Protein
38g
Carbs
14g
Fat
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