Mediterranean Style Cod over Couscous

Mediterranean Style Cod over Couscous

  • Servings: 6
  • Difficulty: Easy

While relaxing on my front porch after repotting some plants today, Teresa pulled up with some cod for tonights dinner. Cod is one of those fish that takes on the flavor of whatever you season it with making a Mediterranean style dinner absolutely delicious. We were wondering what we had on hand to make with it and I found a half-full jar of pearl couscous! We had some grape tomatoes, plenty of garlic, onions, & feta cheese, along with a garden full of fresh herbs. We set about making dinner. We've said this before and it's very true...some of the best dinners we make are thrown together with what we have on hand. This dinner turned out fabulous...we were counting on leftovers but NONE were to be had!😋❤️

Ingredients

For the Cod

  • 2½  pounds fresh cod fillets
  • salt & pepper to taste
  • garlic powder to sprinkle lightly over fish
  • 1 sprig fresh greek oregano, chopped (approximately 1 Tablespoon)
  • 2-pint grape or cherry tomatoes
  • 6 large cloves of garlic, peeled and left whole
  • EVOO to drizzle over fish and tomatoes & garlic

For the Couscous

  • 1¾ cups pearl couscous (also known as Israeli couscous)
  • 2¾ cup chicken broth
  • 1 large sweet onion, roughly chopped
  • 6-8 large cloves garlic peeled & minced
  • fresh baby spinach (a few handfuls)
  • salt & pepper to taste
  • 6 ounces Feta cheese (we use President’s Chunk)

Directions

  1. In a large skillet add the Israeli/pearl couscous to a dry, hot skillet. Gently stir to prevent burning. After a few minutes, the couscous will start to brown.  Do not burn. Not all the couscous will brown & that’s ok.
  2. Add the chicken stock, cover, and cook about 10-15 minutes until liquid is absorbed. Remove cover and set aside.
  3. In a small skillet, saute the onions until they start to caramelize then add garlic & cook another minute. Sprinkle with salt & pepper.
  4. Add the cooked onions & garlic to the couscous. Stir well. Cover and set aside until fish is done.
  5. Line a large rimmed baking sheet with a piece of parchment paper or aluminum foil.  Turn oven to broil. Once hot, reduce the oven temperature to 425º.
  6. Coat the grape tomatoes & whole cloves of garlic with 1 Tablespoon of EVOO. Sprinkle with salt. Combine well. Place on a lined baking sheet.
  7. Place baking sheet on the top oven rack and bake for 15-20 minutes, until tomatoes blister & garlic is soft.
  8. Remove from the oven when done. Using a fork or a wooden spoon, smash the garlic. Take half the tomatoes plus the juice and garlic then add to couscous, mixing well.
  9. Just before serving, crumble & add the Feta cheese to the couscous and combine.
  10. Using the same rimmed baking sheet, drizzle EVOO and arrange the pieces of cod on sheet. Sprinkle with garlic powder, salt & pepper, chopped fresh greek oregano. Drizzle lightly with EVOO and place on center rack of 425º oven.
  11. Cook 10-16 minutes, depending on the thickness of cod until it’s opaque & flakes.
  12. To serve, place cooked couscous mixture on a serving platter and top with fish fillets. Sprinkle with remaining blistered tomatoes & garlic. Garnish with sprigs of fresh oregano & thyme.
  13. Enjoy!

Notes: To make this Gluten-free for Jack, we served him brown rice with quinoa as a substitute for couscous. He loved it.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Mediterranean Style Fish Stew

Mediterranean Style Fish Stew

  • Servings: 6
  • Difficulty: Very Easy

Yesterday I saw codfish at my local supermarket's fish counter and thought how good that would be with some zucchini & chunks of San Marzano tomatoes that we both already had on hand. It was late Friday afternoon & both Barbara and I wanted to make a really simple & quick meal. This fish stew is naturally gluten-free...(My husband Jack has celiac disease so gluten-free cooking is a way of life for me.) We label it GF as a reminder that eating GF can be delicious and healthy.

Ingredients

  • 1  28-ounce can San Marzano whole tomatoes
  • 3-3½ lbs fresh Cod
  • 1 large sweet onion, halved & thinly sliced (about 2 cups)
  • 2 large cloves of garlic, peeled & smashed, minced
  • 1 tsp dried oregano
  • 1 tsp salt (omit if salt sensitive)
  • 6 Tablespoons EVOO, divided 4 & 2
  • dash of pepper to taste
  • dash of red pepper flakes, optional
  • 12 large Green olives with pimento, cut in half
  • 12 pitted Greek black olives, cut in half (Kalamata olives)
  •  Pecorino Romano, grated for topping ( contrary to the old belief that you shouldn’t use cheese with fish…it’s delicious)
  • Minced fresh parsley for garnish

Directions

    1. Using your hands, crush the San Marzano tomatoes, reserve liquid & set aside.
    2. Pat the fish dry with paper towels then cut into 4-5 inch pieces.
    3. In a large deep skillet heat 2 Tablespoons of EVOO on med-high heat. Add half the codfish and cook 3-4 minutes on each side. Remove from skillet & set aside. Repeat with second half of fish then remove & set aside.
    4. In the same skillet, heat the remaining EVOO over med-high heat, add onions, oregano, zucchini, garlic, salt, and pepper until tender.
    5. Add tomatoes and liquid to skillet. Bring to a boil.
    6. Add the cod and bring back to a boil, spooning sauce over top. Reduce heat to simmer, uncovered just until fish begins to flake easily with a fork, about 5-7 minutes, no more.
    7. Sprinkle with parsley and grated Pecorino Romano cheese.

Note:  Serve with crusty bread. This also makes a wonderful meal served over your favorite pasta or rice.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

     

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