Lemon Butter Cod in Tomato Broth with Pearl Couscous
Lemon Butter Cod in Tomato Broth with Pearl Couscous
Ingredients
For the Tomato Broth
- 8 tomatoes, medium, chopped
- 1 shallot, chopped
- 2 teaspoons minced garlic
- 2 handfuls fresh basil
- 2 cups bone broth
- 2 teaspoons dried oregano
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
For the Pearl Couscous
- 1 cup pearl couscous, dry
- 1/4 teaspoon salt, to taste
- 2 cups water or bone broth, as needed to cook
For the Cod
- 4 cod fillets
- 2 tablespoons butter
- 2 lemon, juiced and zested
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
For Garnish
- 4 tablespoons toasted pine nuts
- 1/4 cup fresh parsley, chopped
- 1 teaspoon lemon zest, from 1 lemon
- 1/8 teaspoon salt, extra, as needed
- 1/8 teaspoon pepper, extra, as needed
Instructions
- 1
Prepare the tomato broth: In a medium pot, combine the chopped tomatoes, chopped shallot, minced garlic, fresh basil, and bone broth. Season with dried oregano, salt, and pepper to taste. Bring to a simmer over medium heat and cook until the tomatoes break down and the broth becomes rich and tangy, about 15-20 minutes. Carefully transfer the mixture to a blender and blend until smooth. Set aside.
⏱️ 20 min
- 2
Toast the couscous: In a dry medium saucepan over medium heat, add the pearl couscous. Toast for 1-2 minutes, stirring constantly, until it is fragrant and lightly golden. Be careful not to burn it.
⏱️ 2 min
- 3
Cook the couscous: Add 2 cups of water or bone broth to the toasted couscous in the saucepan. Stir once, bring to a boil, then reduce the heat to low, cover, and let it cook for 10-12 minutes, or until the couscous is tender and the liquid is absorbed. Season with salt to taste.
⏱️ 12 min
- 4
Pan-sear the cod: While the couscous is cooking, pat the cod fillets dry thoroughly with paper towels. Season both sides of the cod fillets generously with salt and pepper. Heat the butter in a large skillet over medium-high heat. Once the butter is melted and slightly foamy, carefully place the cod fillets in the skillet, skin-side down if applicable. Cook for 4-5 minutes until a golden crust forms and the fish is opaque about halfway through.
⏱️ 5 min
- 5
Finish the cod: Flip the cod fillets and cook for another 3-4 minutes, or until the fish is flaky and cooked through. Squeeze the fresh lemon juice over the cooked cod.
⏱️ 4 min
- 6
Assemble and serve: Divide the cooked pearl couscous among four serving bowls. Ladle a generous amount of the warm tomato broth over the couscous. Place one pan-seared cod fillet on top of the couscous and broth in each bowl. Garnish with toasted pine nuts, fresh chopped parsley, and additional lemon zest. Season with extra salt and pepper to taste, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Butter Cod in Tomato Broth with Pearl Couscous
For the Tomato Broth
- 8 tomatoes, medium, chopped
- 1 shallot, chopped
- 2 teaspoons minced garlic
- 2 handfuls fresh basil
- 2 cups bone broth
- 2 teaspoons dried oregano
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
For the Pearl Couscous
- 1 cup pearl couscous, dry
- 1/4 teaspoon salt, to taste
- 2 cups water or bone broth, as needed to cook
For the Cod
- 4 cod fillets
- 2 tablespoons butter
- 2 lemon, juiced and zested
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
For Garnish
- 4 tablespoons toasted pine nuts
- 1/4 cup fresh parsley, chopped
- 1 teaspoon lemon zest, from 1 lemon
- 1/8 teaspoon salt, extra, as needed
- 1/8 teaspoon pepper, extra, as needed
Instructions
- 1
Prepare the tomato broth: In a medium pot, combine the chopped tomatoes, chopped shallot, minced garlic, fresh basil, and bone broth. Season with dried oregano, salt, and pepper to taste. Bring to a simmer over medium heat and cook until the tomatoes break down and the broth becomes rich and tangy, about 15-20 minutes. Carefully transfer the mixture to a blender and blend until smooth. Set aside.
⏱️ 20 min - 2
Toast the couscous: In a dry medium saucepan over medium heat, add the pearl couscous. Toast for 1-2 minutes, stirring constantly, until it is fragrant and lightly golden. Be careful not to burn it.
⏱️ 2 min - 3
Cook the couscous: Add 2 cups of water or bone broth to the toasted couscous in the saucepan. Stir once, bring to a boil, then reduce the heat to low, cover, and let it cook for 10-12 minutes, or until the couscous is tender and the liquid is absorbed. Season with salt to taste.
⏱️ 12 min - 4
Pan-sear the cod: While the couscous is cooking, pat the cod fillets dry thoroughly with paper towels. Season both sides of the cod fillets generously with salt and pepper. Heat the butter in a large skillet over medium-high heat. Once the butter is melted and slightly foamy, carefully place the cod fillets in the skillet, skin-side down if applicable. Cook for 4-5 minutes until a golden crust forms and the fish is opaque about halfway through.
⏱️ 5 min - 5
Finish the cod: Flip the cod fillets and cook for another 3-4 minutes, or until the fish is flaky and cooked through. Squeeze the fresh lemon juice over the cooked cod.
⏱️ 4 min - 6
Assemble and serve: Divide the cooked pearl couscous among four serving bowls. Ladle a generous amount of the warm tomato broth over the couscous. Place one pan-seared cod fillet on top of the couscous and broth in each bowl. Garnish with toasted pine nuts, fresh chopped parsley, and additional lemon zest. Season with extra salt and pepper to taste, if desired. Serve immediately.
⏱️ 2 min