Pan-Seared Cod with Piquillo Relish & Lemon Couscous

Flaky pan-seared cod fillets topped with a vibrant relish of sweet piquillo peppers and briny olives, served alongside quick-cooking couscous brightened with fresh lemon.

• Prep: 7 min
• Cook: 16 min
• Total: 23 min
• Servings: 3
• Cuisine: Spanish
• Difficulty: Easy
• Cost: $6.12/serving

Dietary

• Egg-Free
• Dairy-Free
• Nut-Free
• Pescatarian
• High-Protein
• Low-Sugar
• High-Fiber
• Low-Fat

Tags

• sauté
• quick
• healthy
• fresh
• tangy

Ingredients

• 1 pound cod fillets (patted dry)
• 1.25 teaspoon salt (for couscous)
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil
• 1 jar piquillo peppers (drained and diced)
• 0.5 cup Kalamata olives (pitted, roughly chopped)
• 2 tablespoon fresh parsley (chopped)
• 1 cup whole wheat couscous
• 1.25 cup water (hot)
• 2 tablespoon lemon juice

Instructions

1. Season the cod fillets on both sides with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Prepare the piquillo relish: in a small bowl, combine the diced piquillo peppers, chopped Kalamata olives, and fresh parsley.
2. In a medium bowl, combine the whole wheat couscous with hot water, lemon juice, and 1/2 teaspoon salt. Stir, then cover and let stand for 5 minutes until the liquid is absorbed and the couscous is fluffy.
3. Heat the olive oil in a large non-stick skillet over medium-high heat. Once shimmering, carefully place the seasoned cod fillets in the pan.
4. Sear the cod for 4-6 minutes per side, depending on thickness, until it is golden brown and flakes easily with a fork.
5. Fluff the couscous with a fork. Divide the couscous and cod among three plates. Spoon the piquillo relish generously over each cod fillet.

Notes

Ensure the skillet is hot before adding the fish to achieve a good sear. Do not overcook the cod, as it can dry out quickly.

Nutrition (per serving)

• Calories: 508
• Protein: 32.2 g
• Carbohydrates: 66 g
• Fat: 11.2 g
• Fiber: 11.8 g
• Sodium: 2648 mg
• Saturated Fat: 1.6 g
• Sugar: 2.7 g
• Cholesterol: 67 mg