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. Add the spinach and cook until wilted. Sprinkle with salt & pepper.
  4. Add the cooked onions, garlic, & spinach 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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Fish Fillet Roll-ups with Stewed Tomatoes

Fish Fillet Roll-ups with Stewed Tomatoes

  • Servings: 6
  • Difficulty: Very Easy

Who knew our Mom was cooking the Mediterranean Diet style long before it was ever acknowledged to be such a healthy way of eating? She used to prepare flounder fillets this way in order to disguise the fish so we would eat it. She was really onto something as we thought it tasted like pizza! I guess she fooled us alright...we loved it! Our local fish market was out of flounder but the cod looked great & was on sale so we adapted Mom's recipe using the fresh cod. If fresh fish isn't available where you live, by all means, use frozen and make sure you defrost it thoroughly & remove any bones before preparing. If your little ones don't like fish try telling them they're 'pizza style roll-ups' and give them a try. We won't tell!

Ingredients

  • 2½ – 3 lbs white fish fillets (cod or flounder) fresh or frozen & thawed
  • 8 cloves garlic, minced
  • 1/4- 1/2 cup Italian Style Bread Crumbs (or gluten-free bread crumbs if gluten is an issue)
  • 2 Tablespoons dried oregano plus more for topping
  • 1 tsp sea salt, more or less to taste
  • 1 tsp fresh ground black pepper
  • 2 Tablespoons or more Pecorino Romano grated cheese
  • EVOO to drizzle over fillets & casserole dish
  • 2 cans Stewed tomatoes with juice
  • large toothpicks to seal fillets while baking

Directions

  1. Preheat oven to 400ºF.
  2. Pat fish fillets dry with paper towels.
  3. Drizzle a little EVOO over each fillet. Rub the minced garlic on each fillet then sprinkle all seasonings starting with salt, pepper, oregano, bread crumbs, and grated cheese.
  4. In a 2 quart casserole, drizzle a small amount of EVOO on the bottom of the dish. Roll-up each fillet and place in casserole.
  5. Pour the stewed tomatoes over the fish roll-ups then place a large toothpick into each fillet to prevent them from opening. Sprinkle additional oregano, salt & pepper on top of the stewed tomatoes.
  6. Place in preheated oven and bake at 400ºF until fish flakes, about 20-25 minutes. Remember, these fillets are rolled up so they will take longer to flake.
  7. Remove from casserole and plate with your favorite salad and vegetable.

 

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Our Family Christmas Eve Menu

 

We wish you a Merry Christmas & Happy, Healthy New Year from our family to yours.

 

Mom’s Christmas Eve Fish

Shrimp Scampi

Pignoli Cookies

Cannoli Cream

Christmas Eve 7 Fishes Seafood Salad

Zeppole

Mussels Fra Diavolo

 

 

 

 

Pesto Fish Fillets


  • Servings: 6
  • Difficulty: Easy

This summer we have an abundance of basil from both our hay bale gardens and have been making pesto like crazy. Not only is pesto delicious on pasta but it's just as delicious on fish, vegetables, chicken or just about anything! Last year our friend Jane grew tomatoes and basil in hay bales...we grew ours in traditional dirt. The difference was amazing...the hay bale crop far exceeded the traditional dirt crop and made us and Gary believers. Gary bought the bales at the local hardware store then quickly got to preparing them with fertilizer and water. After two weeks of daily watering, we planted our basil and tomatoes along with some other herbs and couldn't be happier with the results. If you never tried this method before, it's definitely worth the minimal effort.😋😋

Ingredients

Pesto Sauce Ingredients

  • 3 Tablespoons Pignoli Nuts (Italian pine nuts)
  • 1 tsp Kosher salt
  • 3 cloves garlic, peeled
  • 2  cups fresh sweet Italian basil leaves, packed tightly (approximately 2 very large bunches)
  • 8 Tablespoons EVOO, preferably Ligurian as it makes a big difference in taste
  • 1/2 cup Parmigiano-Reggiano, freshly grated

Directions

Pesto Sauce Directions

  1. In a food processor add pignoli nuts, salt, and garlic cloves. Pulse into a smooth paste.
  2. Add the basil in small amounts then pulse after each addition, until all the basil has been added and the mixture is creamy & smooth. Slowly (slow is key here) add the EVOO until emulsified.
  3. Add cheese and pulse to incorporate.
  4. If too dry add additional EVOO slowly, 1 Tablespoon at a time.

Notes: Pesto fish was served with our Jasmine Rice Pilaf side dish.

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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Pesto Sauce


  • Servings: 6
  • Difficulty: Easy

This summer we have an abundance of basil from our hay bale gardens and have been making pesto for a variety of meals, including breakfast! Not only is pesto delicious on pasta but it's just as delicious on fish, vegetables, chicken or just about anything! Last year our friend, Jane Hall, grew tomatoes and basil in hay bales...we grew ours in traditional dirt.  The difference was amazing...the hay bale crop far exceeded the traditional dirt crop and made us believers. Gary bought the bales at the local hardware store then quickly got to preparing them with fertilizer and water. After two weeks of daily watering, we planted our basil and tomatoes along with some other herbs and couldn't be happier with the results. If you never tried this method before, it's definitely worth the minimal effort.😋😋

Ingredients

  • 3 Tablespoons Pignoli Nuts (Italian pine nuts) lightly toasted
  • 1 tsp Kosher salt
  • 3 cloves garlic, peeled
  • 2  cups fresh sweet Italian basil leaves, packed tightly (approximately 2 very large bunches)
  • 8 Tablespoons EVOO, preferably Ligurian as it makes a big difference in taste
  • 1/2 cup Parmigiano-Reggiano, or Pecorino Romano, freshly grated

Directions

  1. In a food processor add toasted pignoli nuts, salt, and garlic cloves. Pulse into a smooth paste.
  2. Add the basil in small amounts then pulse after each addition until all the basil has been added and the mixture is creamy & smooth. Slowly (slow is key here) add the EVOO until emulsified.
  3. If you are making to freeze,  🛑 ✋ stop here and put into freezable containers & place in the freezer.
  4. Add cheese and pulse to incorporate.
  5. If too dry add additional EVOO slowly, 1 Tablespoon at a time.

 

Notes: If you plan to freeze for future use, do not add the cheese. Cheese should be added after being thawed. Great over pasta, fish, chicken, potatoes, sandwiches, etc…

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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Mahi-Mahi & Vegetable Salsa – Twiins Style

Mahi-Mahi Vegetable Salsa - Twiins Style

  • Servings: 6-8
  • Difficulty: Easy

Did you ever send your husband to the store to pick up one ingredient for dinner and he comes back with an alternative item because he thought it looked good? Well, that's how we came to make our Mahi-Mahi dinner...I asked Gary for cod and he brought back Mahi-Mahi. I remembered having Mahi-Mahi with mango salsa at a co-worker's wedding some time ago, which was delicious. The only problem was we didn't have mango so we used what we had on hand; vegetables instead of fruit. Our forced improvising turned out great. It just goes to show you that some of the best dinners can be made with whatever you have on hand. We also made some fragrant Jasmine Rice Pilaf (see link in Notes) that made this dish stand out and paired well with the fish & vegetable salsa with other dishes. Enjoy. 😋❤️

Ingredients

  • 8 Mahi-Mahi fillets (or fish fillets of your choice)- cut into 3 or 4-inch sections.
  • 1 large onion, chopped fine
  • 1 lemon, juiced
  • 1 lime, juiced
  • 1 lime, sliced thin for garnish
  • 5 tomatoes, seeded & chopped
  • 5-6 shallots, chopped
  • 1/2 cup fresh basil, chopped
  • Capers (8 oz. jar)
  • 1 cup EVOO
  • 1½ tsp fresh thyme (more or less to taste)

Directions

  1. In a medium bowl combine the EVOO, capers, basil, thyme, shallots, tomatoes, lemon juice, lime juice, onions, 1½ tsp salt & 1½ tsp pepper. Mix well, cover and refrigerate at least an hour or overnight.
  2. Position your oven rack at about 5 inches from the broiler and preheat the broiler.
  3. Place the fish fillets on a baking sheet then season with salt & pepper.
  4. Broil fillets on first side approximately 2-3 minutes, being careful not to overcook as they cook quickly.
  5. Remove from broiler and turn fillets over.
  6. Top each fillet with a scoop of vegetable salsa.
  7. Return to broiler and cook until fish is fully cooked through the middle. The fish should be opaque in color.
  8. Garnish each dish with a slice of lime. Serve as is with a salad or over your favorite rice or pasta.

 

Notes: Check out our Jasmine Rice Pilaf recipe.

 

 

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