Pan-Roasted Cod and Fennel With Spinach Couscous

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Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 387 calories
    • 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

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 1 bulb fennel, cut into wedges
  3. Check 1 medium red onion, cut into wedges
  4. Check kosher salt and black pepper
  5. Check 1/4cup dry white wine
  6. Check 1 1/2pounds skinless cod or some other firm white fish fillets
  7. Check 1/2teaspoon ground coriander
  8. Check 1cup couscous
  9. Check 2cups 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.