Spiced Fish With Couscous For One Recipes

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.

BEST MOROCCAN FISH RECIPE

Steps:

• In a large pan with cover, heat 2 tbsp extra virgin olive oil (I used Private Reserve) over medium heat until shimmering but not smoking.
• Add minced garlic and cook very briefly, tossing regularly, until fragrant. Add tomato paste, diced tomato, and bell peppers. Cook for 3 to 4 minutes over medium heat, tossing frequently.
• Now, add chickpeas, water, cilantro, and sliced garlic. Season with kosher salt and pepper. Stir in 1/2 tsp Ras El Hanout spice mixture. Raise heat, if needed, and bring to a boil. Lower heat. Cover part-way and let simmer for about 20 minutes. (Check occasionally and add a little water if needed.)
• Meanwhile, in a small mixing bowl, combine remaining Ras El Hanout with cumin and paprika. Season the fish with kosher salt and pepper and the spice mixture on both sides. Add a generous drizzle of extra virgin olive oil. Work the fish to make sure it's well coated with the spices and the olive oil.
• When ready, add the season fish to the pan, and make sure to nestle the fish pieces into the saucy chickpea and tomato mixture. Ladle a bit of the sauce on top of the fish. Add lemon juice and lemon slices. Cook another 10 to 15 minutes over medium-low until the fish is fully cooked and flaky. Garnish with more fresh cilantro.
• Serve immediately with your favorite crusty bread, grain, or rice.