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A large saute pan with green herby couscous with cod fillets on top on a neutral background.

One Pan Steamed Cod with Herby Pearled Couscous

By Natalie Marble
This steamed cod with couscous is packed with incredible layers of flavor, requires no special equipment, and is made in one pan, all while being on the table in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 457 kcal

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

Calories: 457kcalCarbohydrates: 45gProtein: 10gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 35mgSodium: 771mgPotassium: 415mgFiber: 4gSugar: 4gVitamin A: 2278IUVitamin C: 35mgCalcium: 72mgIron: 2mg
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