Mediterranean Garlic Thyme Cod Skillet

Name: Mediterranean Garlic Thyme Cod Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.25 pound cod fillet (1-inch thick); 2 tablespoon olive oil; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 2 cup instant couscous; 2 cup vegetable broth; 2 clove garlic (minced); 1 tablespoon fresh thyme (leaves); 1 pint cherry tomato (halved); 0.5 cup Kalamata olives (halved)

Flaky cod fillets pan-seared to perfection and finished with a fragrant garlic and thyme olive oil, served alongside fluffy couscous, juicy cherry tomatoes, and briny Kalamata olives for a light yet satisfying Mediterranean-inspired dish.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $8.97/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Protein
Low-Sugar

Ingredients

1.25 pound cod fillet (1-inch thick)
2 tablespoon olive oil
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
2 cup instant couscous
2 cup vegetable broth
2 clove garlic (minced)
1 tablespoon fresh thyme (leaves)
1 pint cherry tomato (halved)
0.5 cup Kalamata olives (halved)

Instructions

Pat the cod fillets dry with paper towels and season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
In a medium saucepan, bring the vegetable broth to a boil. Stir in the instant couscous, cover, remove from heat, and let stand for 5 minutes, or until the liquid is absorbed. Fluff with a fork.
While the couscous is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned cod fillets and cook for 3-4 minutes per side, until flaky and cooked through. Remove the cod from the skillet and set aside.
Reduce the heat to medium-low and add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and fresh thyme leaves. Sauté for 1 minute until fragrant.
Stir in the halved cherry tomatoes and Kalamata olives. Cook for 3-4 minutes, until the tomatoes just begin to soften. Do not overcook.
Serve the pan-seared cod fillets over a bed of fluffy couscous, topped with the warm cherry tomato and olive mixture.

Notes

Be careful not to overcook the cod, as it can dry out quickly. It's done when it flakes easily with a fork.

Nutrition (per serving)

Calories: 420
Protein: 34 g
Carbohydrates: 44 g
Fat: 13 g
Fiber: 4.5 g
Sodium: 820 mg
Saturated Fat: 2 g
Sugar: 3 g
Cholesterol: 60 mg