Pan-Seared Cod with Tomato-Olive Compote and Herbed Couscous
15min
30min
2
520
Chef's Note
For the best sear on your cod, make sure the fillets are completely dry before seasoning and that your pan is properly heated. If the fish sticks when you try to flip it, it's not ready to turn - a properly seared piece of fish will release easily from the pan when it's ready.
Tags
Ingredients
2 6-oz cod fillets
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
1 pint cherry tomatoes
1 medium shallot
2 cloves garlic
1/3 cup kalamata olives
1 tbsp capers
1 whole lemon
1/4 cup white wine
1/4 tsp red pepper flakes
3/4 cup couscous
1 cup chicken broth
1/4 cup fresh parsley
2 tbsp fresh mint
1 tbsp fresh dill
1 tbsp butter
Instructions
- 1
Pat the cod fillets dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Let sit at room temperature for 10 minutes.
- 2
While the fish rests, dice the shallot, mince the garlic cloves, halve the cherry tomatoes, pit and roughly chop the kalamata olives, and chop the herbs (parsley, mint, and dill).
- 3
Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add half of the diced shallot and cook for 2 minutes until translucent.
- 4
Add the couscous to the saucepan and stir to coat with oil. Toast for 1 minute, then add 1 cup chicken broth and 1/4 tsp salt. Bring to a boil, cover, reduce heat to low, and simmer for 8-10 minutes until liquid is absorbed.
- 5
While the couscous cooks, heat 1 tbsp olive oil in a medium skillet over medium-high heat. Add the remaining shallot and cook for 2 minutes until softened.
- 6
Add the minced garlic and red pepper flakes to the skillet and cook for 30 seconds until fragrant.
- 7
Add the halved cherry tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they begin to break down.
- 8
Add the chopped olives, 1 tbsp capers, 1/4 cup white wine, and the juice of half a lemon to the tomato mixture. Reduce heat to medium-low and simmer for 5-7 minutes until slightly thickened. Season with remaining 1/4 tsp black pepper.
- 9
In a separate large non-stick skillet, heat the remaining 1 tbsp olive oil over medium-high heat until shimmering.
- 10
Carefully place the cod fillets in the hot skillet, presentation side down. Cook without moving for 3-4 minutes until golden brown and crisp.
- 11
Gently flip the fillets and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork (internal temperature of 145°F).
- 12
Fluff the cooked couscous with a fork and stir in the chopped herbs and 1 tbsp butter until melted. Squeeze the remaining lemon half over the couscous.
- 13
To serve, divide the herbed couscous between two plates, place a cod fillet on top, and spoon the tomato-olive compote over the fish.
Nutrition Information (per serving)
520
38g
42g
22g
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