One Pan Steamed Cod with Herby Pearled Couscous
You’ve got to add this steamed cod with herby pearled couscous to your weeknight dinner rotation! It’s easy, packed with incredible layers of flavor, requires no special equipment, is made in one pan, and it’s truly on the table in 30 minutes.
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RECIPE SNAPSHOT
- PREP TIME: 15 minutes, tops!
- COOK TIME: Just under 15 minutes
- SERVINGS: 4
- TECHNIQUE: Steaming
- DIFFICULTY LEVEL: EASY!
- WHY YOU’LL LOVE IT: Because this flavor-packed dinner will actually be on the table in 30 minutes and it great year-round!
I’m honestly so excited to share this recipe with you!
I love this way of weeknight cooking — using one pan, building layer upon layer of flavor, and adapting it to the season. This recipe takes the mundane-sounding ‘steamed cod recipe’ and takes it to a whole new level.
In the grand scheme of cooking techniques, I believe that gentle, moist-heat cooking methods like steaming are often overlooked, as people assume that flavor is always sacrificed if it isn’t seared and caramelized.
In some cases, this is true. For example, I would never recommend steaming a piece of red meat. However, a piece of delicate fish in the right application? Absolutely. This is the nuance I learned to appreciate in culinary school and took me from being a caramelization junky to a more refined cook 😉
I’ve tested this recipe so many different ways and feel like it’s foolproof. And who doesn’t want that when they’re in a rush?! I hope you love it, too.
Let’s get into it!
Recipe Ingredients
You’ll need the following ingredients to make this steamed cod and couscous:
Ingredient Notes & Substitutions
The ingredients to make this dish are easy to find at any grocery store. For the freshest fish, visit your local fishmonger if you have one nearby.
Here are a few ingredient notes:
The Technique: Steaming & Why It Works Here
- Steaming surrounds the fish with moist, even heat, which allows the protein to set gently.
- The steam reaches every surface of the fish, so the fillets cook uniformly, which is great for different shapes and thicknesses of cod.
- The gentle heat reduces the albumin, the white protein that you sometimes see when cooking at higher temperatures and more aggressive methods.
- Clean flavor – no browning means the fish tastes sweet and clean.
- Additionally, as the steam reaches the lid, it condenses and drips back down, carrying the flavors of the couscous and the fish, leading to a deeper-flavored dish.
Here’s a quick video showing how to check when your fish is done:
You can find more video tutorials on my Youtube Channel
Let’s Make It Together: STEP BY STEP
Be sure to check out the full recipe instructions and ingredient list in the recipe card below.
1. Add all of the herb butter ingredients into the bowl of a food processor and pulse until a paste is formed (or chop and mix by hand).
2. Once a paste consistency is reached, set the herb butter aside.
3. Cut onion and garlic into a small dice.
4. Cook onions and garlic over medium heat until starting to become translucent.
5. Add the couscous and toast for 1-2 minutes.
6. While the couscous is toasting brush the fish with olive oil and season with salt and pepper.
7. Add the chicken stock and bring to a boil.
8. Reduce the heat to a simmer.
9. Add the cod fillets on top of the couscous.
10. Cover the pan and steam for 7-8 minutes.
11. To check for doneness, gently press the cod – it should be firm and flake apart (see video above).
12. Remove the fish from the pan and add the herb butter.
13. Stir the herb butter and lemon juice through the couscous.
14. Add the fish back to the pan.
15. Garnish with plain yogurt, harissa paste, and cilantro leaves.
Natalie’s Expert Tips
- Make sure your lid is tight-fitting. This provides consistent steam, which will lead to more predictable cooking times. If your lid isn’t tight-fitting, try laying a piece of parchment paper under it to create a better seal.
- Simmer, don’t boil! Vigorous boiling will lead to tough fish.
- Finish the dish off heat. Stirring in the herb butter and lemon off the heat will keep the flavors bright and the fish tender.
- Don’t overcook the fish or the couscous! The goal is an al dente texture for the couscous – tender, but firm and a little chewy, and a soft, flaky texture for the fish – no matter what type of fish you choose to use.
Serving Suggestions
I tend to keep things simple when I serve this. A steamed vegetable like green beans or broccoli in the cooler months, and a fresh crunchy salad like my delicious carrot and cucumber salad in the warmer months.
Storage & Reheating
- STORAGE: Store this in an airtight container in the refrigerator for up to 3 days.
- REHEATING: To reheat in the oven, place the fish and couscous in an oven-proof pan or dish, with a splash of stock or water, and cover with aluminum foil. Place in a 375-degree oven until warmed through. On the stovetop, place everything into a sauté pan with a splash of water or stock and heat over medium-low heat, covered, until warmed through. And finally, you can also reheat everything in the microwave in 30 second intervals until everything is warmed through.
- FREEZING: You can freeze this dish, without yogurt, in an airtight container for up to 6 months. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Absolutely! As I mentioned above in the ingredient section, I have used other white flaky fish, as well as salmon, shrimp, or even clams and mussels. Just be sure to adjust the cooking time accordingly – thinner fish will cook faster.
I have tested and made this recipe many times, and I always seem to come out at 7-8 minutes of covered steaming time for cod. But I always remember a touch test of the fish. Using your index finger, gently push down on the cooked fish, and you should feel how it has firmed up and starts to flake apart (see video above). And here is another video I recorded for another steamed fish recipe shows also showing how to do this.
No, in this recipe that won’t work because they are too different — one is a grain and the other is a pasta.
No! The fish steams on top of a bed of pearled couscous, making this so easy and approachable – no special equipment required!
More delicious one-pan fish recipes
One Pan Halibut with Minted-Pea Puree
Sheet Pan Broiled Cod with Lemon Herb Sauce
Pan Roasted Pistachio Crusted Fish (any fish)
I hope you love this steamed cod recipe!
If you make it, be sure to leave a rating so I know how you liked it!
The Recipe
One Pan Steamed Cod with Herby Pearled Couscous
Ingredients
Herb Butter
- 1 1/2 cups baby spinach
- 1/2 cup flat-leaf parsley
- 1/2 cup cilantro
- 4 tbsp unsalted butter
- 1 garlic clove
- 1 lemon (zest only)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
Cod & Couscous
- 3 tbsp olive oil (divided in half)
- 1 small onion (finely diced)
- 2 garlic cloves (finely chopped)
- 1 cup pearled couscous
- 1 1/2 cups chicken stock
- 2 tbsp lemon juice
- 4 6 oz cod fillets
Garnish
- 2 tbsp plain yogurt
- 2 tsp harissa paste
- 1/4 cup cilantro leaves
Instructions
Make the herb butter
- Add all of the ingredients into a food processor and pulse until a paste is formed. Set aside. Note: if you don't have a food processor, chop all of the ingredients by hand and mix together.
Start the couscous
- Heat a sauté pan over medium heat and add the half of the olive oil. Add the onion and garlic and cook for about 3 minutes or until the onions are becoming translucent. Season with salt and pepper.
- Add the couscous and let it toast in the pan for 1-2 minutes. Season with a pinch of salt and pepper.
- Add the chicken stock and bring it to a boil. When the pan has reached a boil, reduce the heat to a simmer and cook for 1-2 minutes. Season with salt and pepper.
- While the couscous is cooking, brush the remaining olive oil on the cod and season each fillet with salt and pepper.
Cook the cod
- Add the cod fillets on top of the couscous. Reduce the heat to low, cover, and cook for about 7-8 minutes or until the fish easily flakes apart when pressed with your finger (see video below).
Finish and serve
- Remove the fish from the pan onto a plate and set aside. Stir in the herb butter and lemon juice. When well combined, taste it and adjust any seasonings if necessary. Add the fish back to the pan.
- Add a dollop of yogurt onto each fillet and then top with a small amount of harissa paste (to suit your taste) and cilantro leaves. Bring the pan to the table and enjoy!
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Video
Nutrition
Nice to meet you!
I’m Natalie and I love to create seasonal and interesting elevated food for busy everyday real life! Dinner doesn’t have to be boring and I’m here to help. This is where busy meets delicious!
