Baked Cod with Tomato-Olive Tapenade, Lemon Couscous, and Roasted Zucchini

Preheat oven to 400°F. Line two baking sheets with parchment paper.

Wash and trim 3 medium zucchini, then cut into 1-inch rounds. Toss zucchini with 2 tablespoons olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Spread on one prepared baking sheet in a single layer.

Pat 6 cod fillets dry with paper towels and season both sides with 1 teaspoon salt and 0.5 teaspoon black pepper. Arrange on the second prepared baking sheet, spacing them evenly.

Make the tapenade: Finely chop 1.5 cups cherry tomatoes, 0.75 cup kalamata olives (pitted), 2 tablespoons capers, and 3 cloves minced garlic. Combine in a bowl with 0.25 cup chopped fresh basil, 3 tablespoons olive oil, 1 teaspoon dried oregano, and 0.25 teaspoon red pepper flakes. Mix well and set aside.

Place zucchini in the oven and roast for 20 minutes, flipping halfway through, until golden and tender.

After zucchini has roasted for 5 minutes, place cod in the oven. Bake for 12-15 minutes until fish flakes easily with a fork and reaches an internal temperature of 145°F.

While vegetables and fish are cooking, prepare couscous: In a medium saucepan, bring 2.5 cups chicken broth to a boil. Remove from heat, stir in 2 cups couscous, cover tightly, and let stand for 5 minutes.

Zest and juice 2 lemons. Fluff couscous with a fork and stir in lemon zest, 3 tablespoons lemon juice, 3 tablespoons olive oil, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 0.25 cup chopped fresh parsley.

Remove cod from oven and immediately spoon prepared tomato-olive tapenade generously over each fillet (about 0.25 cup per fillet).

Plate each serving with a cod fillet topped with tapenade, a portion of lemon couscous, and roasted zucchini rounds. Garnish with additional fresh basil if desired and serve immediately.