Baked Cod with Couscous and Steamed Spinach

Name: Baked Cod with Couscous and Steamed Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: Middle Eastern
Ingredients: 6 oz Cod fillet (fresh or thawed if frozen); 1.5 cups Whole wheat couscous (cooked); 2 cups Spinach (fresh, steamed); 1 tbsp Olive oil (extra virgin preferred); to taste Salt (for seasoning); to taste Black pepper (for seasoning); 1 slice Lemon (optional, for garnish and flavor)

968 kcal · 40 g protein · 10 minutes · 1 servings

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Baked Cod with Couscous and Steamed Spinach

This healthy and delicious meal features tender baked cod fillets paired with fluffy whole wheat couscous and vibrant steamed spinach. The olive oil adds a subtle richness, making it a perfectly balanced dish that's simple to prepare and packed with nutrients.

968 kcal 40 g protein 10 minutes

Ingredients

Cod fillet 6 oz
Whole wheat couscous 1.5 cups
Spinach 2 cups
Olive oil 1 tbsp
Salt to taste
Black pepper to taste
Lemon 1 slice

Method

Preheat the Oven. Set your oven to 400°F (200°C) to preheat while you prepare the cod. This ensures the oven is hot enough to bake the fish evenly.
Tip: Preheating the oven first helps the cod cook quickly and retain moisture.
Prepare the Cod Fillet. Place the 6 oz cod fillet on a baking sheet lined with parchment paper or lightly greased with olive oil. Drizzle the fillet with half the olive oil (about 1/2 tbsp), and season with salt and black pepper to taste.
Tip: Pat the cod dry with paper towels before seasoning to help the olive oil and seasoning stick better.
Bake the Cod. Put the baking sheet with the cod in the preheated oven. Bake for 12-15 minutes until the fish is opaque and flakes easily with a fork. Avoid overcooking to keep it tender.
Tip: Check the thickest part of the fillet to see if it flakes with a fork, which means it's done.
Cook the Whole Wheat Couscous. While the cod is baking, prepare the couscous if not already cooked. Use 1 part couscous to 1.5 parts boiling water. Pour boiling water over the couscous in a bowl, cover tightly, and let it sit for 5 minutes. Fluff with a fork and stir in the remaining 1/2 tbsp of olive oil for flavor.
Tip: Covering the couscous while it absorbs water helps it steam and become fluffy.
Steam the Spinach. Rinse 2 cups of fresh spinach thoroughly to remove any dirt. Place spinach in a steamer basket over boiling water, cover, and steam for 3-4 minutes until wilted but still bright green.
Tip: Avoid over-steaming spinach to retain its nutrients and vibrant color.
Plate and Serve. Arrange the baked cod fillet on a plate alongside the cooked couscous and steamed spinach. Drizzle any remaining olive oil over the spinach and couscous if desired. Garnish the cod with a slice of lemon for added freshness.
Tip: Squeeze fresh lemon juice over the cod just before eating to enhance the flavor.

Pro tips

Use fresh cod fillets for the best flavor and texture.
To add more flavor, marinate the cod briefly in lemon juice and herbs before baking.