Pan-Seared Cod with Lemon-Dill Cream, Wilted Spinach, and Couscous

Boil 1 cup of water in a small saucepan with 1/2 tsp of salt and 1 tbsp of olive oil. Once boiling, stir in 1 cup of uncooked couscous, cover with a tight-fitting lid, remove from the heat, and let steam for 5 minutes. Fluff with a fork and set aside.

Finely mince 1 medium shallot and finely chop 3 tbsp of fresh dill. Zest 1 whole lemon to get 1 tsp of zest, then cut the lemon in half and squeeze to yield 2 tbsp of fresh juice.

Pat 4 raw skinless cod fillets completely dry with paper towels. Season both sides evenly with 1/2 tsp of salt and 1/4 tsp of black pepper.

Heat 1 tbsp of olive oil and 1 tbsp of unsalted butter in a large skillet over medium-high heat. Once the butter is melted and foaming, add the seasoned cod fillets to the skillet.

Sear the cod for 3 to 4 minutes without moving them to develop a light golden crust. Carefully flip the fillets and sear for another 2 to 3 minutes, until the fish flakes easily and reaches an internal temperature of 145 degrees F. Transfer the cod to a warm plate and tent loosely with foil.

Reduce the skillet heat to medium. Add the minced shallot and cook for 1 to 2 minutes until softened, stirring constantly to scrape up any browned bits.

Add 8 oz of fresh baby spinach to the skillet in handfuls, tossing gently for 2 minutes until completely wilted. Drizzle 1 tbsp of the fresh lemon juice over the spinach to help unlock its nutrients, then transfer the wilted spinach to a serving platter next to the couscous.

Pour 0.5 cup of heavy cream, the remaining 1 tbsp of lemon juice, 1 tsp of lemon zest, and 3 tbsp of chopped fresh dill into the same skillet. Bring to a gentle simmer for 2 minutes until the sauce slightly thickens.

Stir the remaining 1 tbsp of unsalted butter and a pinch of salt into the sauce until melted and glossy. Place the seared cod over the couscous and spinach, spoon the warm lemon-dill cream sauce generously over the fish, and serve.