Rating: 3.5 stars
72 Ratings
  • 5 star values: 13
  • 4 star values: 23
  • 3 star values: 17
  • 2 star values: 17
  • 1 star values: 2
Dawn Perry

Gallery

Credit: Christopher Baker

Recipe Summary

hands-on:
10 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

387 calories; fat 9g; saturated fat 1g; cholesterol 65mg; sodium 380mg; protein 35g; carbohydrates 43g; sugars 2g; fiber 5g; iron 2mg; calcium 84mg.
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