Mediterranean-Style Cod Over Couscous

After making this delicious dinner many, many times we decided to add some Kalamata olives for a little extra color. What a wonderful addition!  Not only did it add color but the olives added a little brininess to the Mediterranean flavor! Below is the original posting now with the addition of the olives. See Notes below for Gluten-free options.

While relaxing on my front porch after repotting some plants today, Teresa pulled up with some cod for tonight’s 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!

 

Mediterranean-Style Cod over Couscous

While relaxing on my front porch after repotting some plants today, Teresa pulled up with some cod for tonight's 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!😋❤️
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 553kcal

Equipment

  • Large deep skillet with cover
  • Large rimmed baking sheet
  • Large skillet with cover

Ingredients 

  • 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 cherry or grape tomatoes
  • 6-8 large cloves of garlic peeled and left whole
  • EVOO to drizzle over fish and tomatoes & garlic
  • 3 ounces Kalamata Olives pitted & cut in half
  • cups pearl couscous also known as Israeli couscous
  • cup chicken broth
  • 1 large sweet onion roughly chopped
  • 6-8 large cloves garlic peeled & minced
  • 10 oz fresh baby spinach a few large handfuls
  • salt & pepper to taste
  • 6 ounces Feta cheese we use President's Chunk

Instructions

  • 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.
  • Add the chicken stock, cover, lower heat, and simmer about 15-18 minutes until liquid is absorbed. Remove from heat, cover, and set aside.
  • In a large, deep 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.
  • Add the cooked onions, garlic, & spinach to the couscous. Stir well. Cover and set aside until fish is done.
  • 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.
  • Wash tomatoes then coat them along with the whole cloves of garlic (skin on) with 1-2 Tablespoons of EVOO. Sprinkle with salt. Combine well. Place on a lined baking sheet.
  • Place baking sheet on the top oven rack and bake for 15-20 minutes at  425ºF, until tomatoes blister & garlic is soft.
  • 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.
  • Just before serving, crumble & add the Feta cheese & Kalamata olives to the couscous and combine.
  • Using the same rimmed baking sheet, drizzle EVOO and arrange the pieces of cod on the sheet. Sprinkle with garlic powder, salt & pepper, chopped fresh greek oregano. Drizzle lightly with EVOO and place on center rack of 425º oven.
  • Cook 10-16 minutes, depending on the thickness of cod until it's opaque & flakes.
  • 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 or thyme.
  • Enjoy!

Notes

Use any white fish of your choice including, shrimp, lobster, and/or scallops in place of cod.
Dried oregano or thyme may be used in place of fresh. For every 1 Tablespoon of fresh herbs use 1 tsp dried.
To make this recipe Gluten-Free use GF pearl couscous, GF small pasta, or rice in place of regular pearl couscous.

Nutrition

Serving: 1g | Calories: 553kcal | Carbohydrates: 55g | Protein: 48g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 106.5mg | Sodium: 1874mg | Potassium: 1679mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5459IU | Vitamin C: 63mg | Calcium: 286mg | Iron: 4mg
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Baked Stuffed Eggplant & Sardines 🍆🐟

Baked Stuffed Eggplant & Sardines

  • Servings: 4
  • Difficulty: Easy

Not everyone likes sardines but Teresa and I love them! To be honest, when my husband & son heard I was making sardines & eggplant they made some weird faces. I told them that's what I was cooking so they could either join me or cook for themselves! The combination of eggplant, sardines, garlic, onions, and tomatoes was making my mouth water. This dish doesn't have a strong 'fishy' taste at all but the flavor is reminiscent of Sicilian cuisine. My son had one request; please add some tomato sauce to it. Since I didn't have any made I whipped up a quick sauce using Italian stewed tomatoes, tomato paste, garlic & oil. At first, their faces were very skeptical and then they took their first bites. I'm pretty sure they didn't want to say they liked it, but those weird faces turned to smiles and both wanted to split the 4th eggplant, which I immediately said 'NO', it's mine and Teresa's lunch for tomorrow! Moral of the story: never be afraid to cook what comes into your head because it just might be a new family favorite...you never know. Enjoy!

Ingredients

  • 2 (4.375 oz) cans skinless boneless sardines in olive oil, drained and flaked
  • 2 large eggplants, cut in half lengthwise (leave stems on)
  • 1/3 cup EVOO
  • 1 Tablespoon EVOO
  • 1 ½ large sweet onions, diced
  • 4-6 large cloves garlic, minced
  • 1  (14 ounce) cans Hunt’s Italian style diced tomatoes
  • 1 Tablespoons Hunt’s Italian style tomato paste with garlic & basil
  • 2 Tablespoons fresh parsley, chopped
  • 1 Tablespoon dried oregano (more or less to taste, fresh oregano may be substituted.)
  • 1/4 cup grated Locatelli cheese (Pecorino Romano)
  • 8 ounces mozzarella cheese, shredded
  • 1 cup Quick Tomato Sauce (any homemade or jar sauce is fine) more if you are serving with pasta

    Directions

    1. Preheat oven to 375ºF.
    2. Cut eggplants in half, lengthwise with the stem attached. Score the flesh in a criss-cross pattern being careful not to cut through the skins.
    3. In a large skillet on medium heat, heat 1/3 cup oil then lower heat. Add the eggplant, flesh down. Cover and cook until completely softened but not falling apart. About 10 minutes. Carefully flip over and cook until soft, about 5 minutes more. You may have to do this in 2 batches if your skillet isn’t large enough.
    4. When done, let cool in a separate dish. Once cooled, leaving a 1/8-inch border, gently scoop eggplant flesh into a bowl and chop. Lightly drizzle some EVOO on the bottom of a baking dish and place the eggplant shells gently inside, close to each other to support them from flattening.
    5. In the same pan, add the 1 Tablespoon EVOO and saute onions for about 6-7 minutes on medium heat. Add all remaining ingredients including the chopped eggplant & flaked sardines, except the grated Locatelli and mozzarella cheeses. Remove from heat and combine well.
    6. Sprinkle with Locatelli cheese, shredded mozzarella cheese then top with 1 or 2 spoonfuls of quick sauce down the middle, again sprinkle with shredded mozzarella cheese again. Bake about 5-10  minutes or until cheese melts.
    7. Serve by itself or over your favorite pasta!

    Note:


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    Quick Tomato Sauce – Twiins Style 🍝

    Quick Tomato Sauce - Twiins Style

    • Servings: 4
    • Difficulty: Easy

    Don’t have time to make a pot of tomato sauce? This quick and easy sauce can be made in no time at all with staple ingredients from your pantry.

    Ingredients

    • 1 (14.5 ounce) can Italian stewed tomatoes
    • 1 Tablespoon EVOO
    • 2 frozen Dorot garlic cubes
    • 2 Tablespoons Hunt’s Italian style tomato paste with garlic & basil
    • 1/2 tsp dried Italian seasoning (more or less to taste)
    • Immersion blender

      Directions

      1. In a small saucepan on medium heat, heat the oil and add the garlic cubes. Sauté until fragrant, about a minute.
      2. Add tomato paste and stir well for a minute. Add the stewed tomatoes and stir well until the tomato paste is blended.
      3. Add 1/2 tsp dried Italian seasoning and simmer for 10 minutes. Using an immersion blender right in the saucepan,  purée the tomato mixture and simmer another 5-10 minutes.

      Note: Makes enough sauce for our Baked Stuffed Eggplant & Sardines (4) plus a few spoonfuls to top spaghetti.

      Pantry & Freezer Staples:

      2 cans stewed tomatoes, plain or Italian style, preferably Hunt’s

      2 cans diced tomatoes, plain or Italian style, preferably Hunt’s

      2 cans tomato paste, preferably Hunt’s with garlic & basil

      1 tray Dorot’s frozen garlic cubes (you can get these at Target and most Harris Teeter grocery stores)

       


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      Mediterranean Style Cod over Couscous

      Mediterranean-Style Cod over Couscous

      While relaxing on my front porch after repotting some plants today, Teresa pulled up with some cod for tonight's 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!😋❤️
      5 from 1 vote
      Print Pin Rate
      Prep Time: 20 minutes
      Cook Time: 50 minutes
      Total Time: 1 hour 10 minutes
      Servings: 6
      Calories: 553kcal

      Equipment

      • Large deep skillet with cover
      • Large rimmed baking sheet
      • Large skillet with cover

      Ingredients 

      • 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 cherry or grape tomatoes
      • 6-8 large cloves of garlic peeled and left whole
      • EVOO to drizzle over fish and tomatoes & garlic
      • 3 ounces Kalamata Olives pitted & cut in half
      • cups pearl couscous also known as Israeli couscous
      • cup chicken broth
      • 1 large sweet onion roughly chopped
      • 6-8 large cloves garlic peeled & minced
      • 10 oz fresh baby spinach a few large handfuls
      • salt & pepper to taste
      • 6 ounces Feta cheese we use President's Chunk

      Instructions

      • 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.
      • Add the chicken stock, cover, lower heat, and simmer about 15-18 minutes until liquid is absorbed. Remove from heat, cover, and set aside.
      • In a large, deep 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.
      • Add the cooked onions, garlic, & spinach to the couscous. Stir well. Cover and set aside until fish is done.
      • 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.
      • Wash tomatoes then coat them along with the whole cloves of garlic (skin on) with 1-2 Tablespoons of EVOO. Sprinkle with salt. Combine well. Place on a lined baking sheet.
      • Place baking sheet on the top oven rack and bake for 15-20 minutes at  425ºF, until tomatoes blister & garlic is soft.
      • 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.
      • Just before serving, crumble & add the Feta cheese & Kalamata olives to the couscous and combine.
      • Using the same rimmed baking sheet, drizzle EVOO and arrange the pieces of cod on the sheet. Sprinkle with garlic powder, salt & pepper, chopped fresh greek oregano. Drizzle lightly with EVOO and place on center rack of 425º oven.
      • Cook 10-16 minutes, depending on the thickness of cod until it's opaque & flakes.
      • 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 or thyme.
      • Enjoy!

      Notes

      Use any white fish of your choice including, shrimp, lobster, and/or scallops in place of cod.
      Dried oregano or thyme may be used in place of fresh. For every 1 Tablespoon of fresh herbs use 1 tsp dried.
      To make this recipe Gluten-Free use GF pearl couscous, GF small pasta, or rice in place of regular pearl couscous.

      Nutrition

      Serving: 1g | Calories: 553kcal | Carbohydrates: 55g | Protein: 48g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 106.5mg | Sodium: 1874mg | Potassium: 1679mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5459IU | Vitamin C: 63mg | Calcium: 286mg | Iron: 4mg
      Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
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      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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