Pan-Roasted Cod and Fennel With Spinach Couscous

Pan-Roasted Cod and Fennel With Spinach Couscous
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By October, 2011

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

Cutting an onion
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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