Pan-Roasted Cod and Fennel With Spinach Couscous
Serves 4|
Hands-On Time:
10m
|
Total Time:
30m
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
- 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.
- 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.
- Meanwhile, cook the couscous according to the package directions. Fluff with a fork and fold in the spinach. Serve with the cod and vegetables.
Nutritional Information
- Per Serving
- Calories 387
- Fat 9g
- Sat Fat 1g
- Cholesterol 65mg
- Sodium 380mg
- Protein 35g
- Carbohydrate 43g
- Sugar 2g
- Fiber 5g
- Iron 2mg
- Calcium 84mg
What does this mean? See Nutrition 101.
Quick Tip
When you peel the onion, leave the root end intact so that when you slice it into wedges, they won’t fall apart.
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