Mediterranean Lemon-Garlic Cod with Herbed Couscous and Cucumber-Tomato Salad

Prep Ingredients: Mince 4 cloves of garlic. Finely chop 1/2 cup parsley and 2 tbsp dill. Zest the entire large lemon, then cut it in half and juice it (you'll need about 1/4 cup juice). Wash and dice the 1 medium cucumber, halve the 1 pint of grape tomatoes, and finely dice 1/4 medium red onion.

Make the Cucumber-Tomato Salad: In a medium bowl, combine the diced cucumber, halved grape tomatoes, and diced red onion. Drizzle with 2 tbsp extra virgin olive oil and 2 tbsp of the fresh lemon juice. Add half of the chopped dill (1 tbsp), season with salt and pepper, and toss to combine. Set aside to allow the flavors to meld.

Prepare the Herbed Couscous: Heat 1 tbsp extra virgin olive oil in a medium saucepan over medium heat. Add the 1.5 cups pearl couscous and toast for 1-2 minutes, stirring constantly, until lightly golden and fragrant. Pour in 2 cups low-sodium chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.

Prepare the Herb Crust for the Cod: While the couscous cooks, combine 1/2 cup panko breadcrumbs, 1/4 cup chopped parsley, 2 cloves of minced garlic, and all of the lemon zest in a shallow dish. Mix well and season with a pinch of salt and pepper.

Sear the Cod: Pat the 4 cod fillets completely dry with paper towels. Season both sides with salt and pepper. Firmly press the top side of each fillet into the breadcrumb mixture to create a thick, even crust.

Heat 2 tbsp extra virgin olive oil in a large non-stick or cast-iron skillet over medium-high heat. Once the oil shimmers, carefully place the cod fillets in the pan, crust-side down. Sear for 3-4 minutes without moving them, until the crust is a deep golden brown.

Carefully flip the fillets and cook for another 3-5 minutes, or until the fish is opaque and cooked through. The internal temperature should reach 145°F (63°C). Transfer the cooked cod to a clean plate and tent with foil to keep warm.

Make the Lemon-Garlic Pan Sauce: Reduce the heat to medium. Add the remaining 2 cloves of minced garlic to the skillet and cook for 30 seconds until fragrant, being careful not to burn it. Pour in 1/4 cup dry white wine to deglaze, scraping up any flavorful browned bits (fond) from the bottom of the pan with a wooden spoon. Let the wine bubble and reduce by half, about 1-2 minutes.

Finish the Sauce and Couscous: Stir the remaining 2 tbsp lemon juice and 1 tbsp butter into the pan sauce. Simmer for 1 minute until the butter is melted and the sauce has slightly thickened. Season with salt and pepper to taste. Uncover the couscous, fluff with a fork, and stir in the remaining 1/4 cup chopped parsley and 1 tbsp chopped dill.

To serve, spoon a generous amount of herbed couscous onto each plate. Place a seared cod fillet on top. Drizzle the lemon-garlic pan sauce over the fish. Serve immediately with the fresh cucumber-tomato salad on the side.