Cod Livornese With Couscous Recipe 435

BUTTER-ROASTED COD WITH COUSCOUS

Steps:

• Cook couscous according to package instructions. Fluff with a fork and keep warm.
• Preheat oven to 450°. Line sheet pan with parchment paper and add cod fillets. Season with salt and pepper and drizzle with olive oil. Bake until fish is opaque and cooked through, about 15 minutes.
• Meanwhile, in a saucepan over medium heat, whisk together butter and garlic until melted and fragrant. When butter begins to foam, lightly fry basil for 20 to 30 seconds; be careful not to burn. Stir in chicken stock and warm through.
• Serve cod with basil butter sauce and couscous. Garnish with sprig of basil.

COD LIVORNESE

Steps:

• Season cod with some salt and black pepper.
• In a large 10-inch deep non-stick skillet, heat olive oil on medium heat and toss in the garlic. Saute garlic for about 1 to 2 minutes.
• Add in the codfish and sear cod for 1 minute. Pour in the white wine, and allow the wine to reduce a little, about 1 to 2 minutes until it softens.
• Toss in the capers, fresh parsley, kalamata olives, crushed red pepper flakes, and crushed tomatoes.
• Cover with the lid, and reduce the heat to low. Simmer the sauce with Cod for about 5 to 8 minutes. Codfish should turn opaque and be fully cooked. Taste the tomato sauce, and adjust if needed, season with salt and black pepper to taste.
• Using a large spatula, carefully transfer fish to a serving plate, spoon sauce over the fish. Garnish with a sprinkle of chopped parsley on top. Serve immediately.
• Serves 1 to 2

COD LIVORNESE WITH COUSCOUS

Steps:

• Preheat oven to 400 degrees F.
• In 12-inch ovenproof skillet, heat oil on medium-high. Add onion and garlic and cook 4 minutes or until browned, stirring occasionally. Add red pepper and cook 30 seconds. Add tomatoes, olives, capers, and 1/4 teaspoon freshly ground black pepper. Reduce heat to medium and simmer 5 minutes.
• Season cod with oregano and 1/4 teaspoon salt. Slide into skillet and arrange in single layer, spooning tomato mixture over it. Roast 10 minutes or until fish just turns opaque in center.
• Meanwhile, prepare couscous as label directs. Divide among serving plates.
• Place cod on top of couscous. Stir parsley and basil into tomato mixture. Spoon over cod and couscous.

MEDITERRANEAN FISH & COUSCOUS

Steps:

• Heat oven to 200C/180C fan/gas 6. Take one small sheet of foil, about A4 size, and put one fish fillet on top. Season the fish, then drizzle with half of the lemon juice and zest, half the sliced chillies and half of the basil.
• Halve 4 of the tomatoes and put these around the fish. Place another sheet of foil on top and fold the edges together to seal. Repeat with the other piece of fish and transfer to a baking sheet. Cook for 15-18 mins until the bag has puffed up (or cook on the barbecue).
• While the fish is cooking pour 100ml of boiling water over the couscous, cover, then leave to swell for 5 mins. Chop the rest of the tomatoes and mix with the couscous, balsamic, cucumber, the remaining basil, lemon juice and zest and olives. Season and serve alongside the fish with the lemon wedges on the side for squeezing over.

ONE PAN LEMON COD WITH COUSCOUS

Steps:

• Heat a large skillet over medium high heat and add the avocado oil. Add the couscous and toast for about 5 minutes, stirring frequently until golden brown.
• Add the vegetable broth, lemon juice, lemon zest, garlic powder, and a pinch of salt and pepper.
• Bring to a simmer and place the cod filets on top of the couscous. Add a pinch of salt and black pepper over the cod.
• Cover and let cook for about 12-15 minutes until the cod is tender and the couscous is cooked through.
• Cover and let cook for about 12-15 minutes until the cod is tender and the couscous is cooked through.

COD BASQUAISE

Steps:

• Season one side of the cod fillets with a pinch of salt, a pinch of espelette pepper, and a pinch of paprika. Heat 2 tablespoons olive oil in a large skillet over medium heat. Once oil is hot, arrange chorizo coins around the edge of the pan; then place the cod fillets, spiced side down, in the center. Sear the fillets until they are lightly golden on one side, about 30 seconds; then remove from the pan and set aside, spiced side up. Flip chorizo coins and continue to sear until they release some fat, 1 minute.
• Add 1 tablespoon oil to the pan. Add sliced onions and peppers; stir, then season with a pinch of salt and freshly ground pepper. Toss or stir to combine, then add a pinch of espelette pepper and a pinch of paprika. Stir and sweat until vegetables are soft but have taken on no color, 6-8 minutes.
• To the vegetables, add chopped garlic and 1 more tablespoon olive oil; toss and stir. Add the tomato paste and white wine, stir, and simmer for about 30 seconds. Add the sliced tomatoes. Continue simmering until the pan is nearly dry ("au sec"), 5-7 minutes. Add water, then nestle cod fillets into the vegetables, spiced side up. Reduce heat to low and poach the fish, uncovered, until cooked, 10-15 minutes.
• Cod is done when it's no longer translucent. Garnish the dish with parsley leaves and a drizzle of olive oil. Serve immediately.