Pan-Roasted Cod and Fennel With Spinach Couscous

Pan-Roasted Cod and Fennel With Spinach Couscous
Christopher Baker
Serves 4
preparation
10
minutes
cooking
30
minutes

Ingredients

2
tablespoons
olive oil
1
bulb fennel, cut into wedges
1
medium red onion, cut into wedges
kosher salt and black pepper
1/4
cup
dry white wine
1 1/2
pounds
skinless cod or some other firm white fish fillets
1/2
teaspoon
ground coriander
1
cup
couscous
2
cups
flat-leaf spinach (1 1/2 ounces), chopped

Directions

  1. Heat oven to 400° F. Heat the oil in a large ovenproof skillet over medium-high heat. Add the fennel, onion, and ¼ teaspoon each salt and pepper. Cook, tossing frequently, until beginning to soften, 8 to 10 minutes. Add the wine.
  2. Season the cod with the coriander and ¼ teaspoon each salt and pepper and nestle in the vegetables. Transfer the skillet to oven and roast until the cod is opaque throughout, 8 to 12 minutes.
  3. Meanwhile, cook the couscous according to the package directions. Fluff with a fork and fold in the spinach. Serve with the cod and vegetables.
Dawn Perry
September 2011

Nutritional Information

  • Per Serving
  • Calories 387
  • Fat 9 g
  • Sat Fat 1 g
  • Cholesterol 65 mg
  • Sodium 380 mg
  • Protein 35 g
  • Carbohydrate 43 g
  • Sugar 2 g
  • Fiber 5 g
  • Iron 2 mg
  • Calcium 84 mg
What does this mean? See Nutrition 101.