Baked Cod with Couscous and Steamed Zucchini

Name: Baked Cod with Couscous and Steamed Zucchini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: Middle Eastern
Ingredients: 5 oz cod fillet (fresh or thawed if frozen); 1 cup couscous (cooked); 1 cup zucchini (sliced and steamed); 1 tbsp olive oil (extra virgin preferred); 1 tbsp lemon juice (freshly squeezed, optional for flavor); to taste salt (for seasoning); to taste black pepper (freshly ground); 1/4 tsp garlic powder (optional, for extra flavor); 1 tbsp fresh parsley (chopped, optional for garnish)

600 kcal · 35 g protein · 10 minutes · 1 servings

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Baked Cod with Couscous and Steamed Zucchini

This healthy and delicious meal features tender baked cod fillets paired with fluffy couscous and lightly steamed zucchini. It's a balanced dish perfect for a nutritious lunch or dinner, combining lean protein, wholesome grains, and fresh vegetables.

600 kcal 35 g protein 10 minutes

Ingredients

cod fillet 5 oz
couscous 1 cup
zucchini 1 cup
olive oil 1 tbsp
lemon juice 1 tbsp
salt to taste
black pepper to taste
garlic powder 1/4 tsp
fresh parsley 1 tbsp

Method

Preheat the oven. Set your oven to 375°F (190°C) so it can heat up while you prepare the cod.
Tip: Preheating ensures even cooking of the fish.
Prepare the cod fillet. Pat the cod fillet dry with paper towels to remove moisture. This helps the fish bake evenly. Place it on a baking sheet lined with parchment paper or lightly greased with olive oil.
Tip: Dry fish helps achieve better texture after baking.
Season the cod. Drizzle the olive oil over the cod fillet. Sprinkle salt, freshly ground black pepper, and garlic powder evenly on both sides. Optionally, add lemon juice for a fresh citrus flavor.
Tip: Be gentle when seasoning to avoid breaking the fish.
Bake the cod. Place the baking sheet in the preheated oven and bake the cod for about 12-15 minutes. The fish is done when it flakes easily with a fork and is opaque throughout.
Tip: Check at 12 minutes to avoid overcooking.
Cook the couscous. If your couscous is not cooked yet, prepare it now. Bring 1 cup of water to a boil, add a pinch of salt, then stir in 1/2 cup dry couscous. Remove from heat, cover, and let it sit for 5 minutes. Fluff with a fork afterwards.
Tip: Use broth instead of water for more flavor.
Steam the zucchini. Slice the zucchini into rounds or half-moons about 1/4 inch thick. Place them in a steamer basket over boiling water, cover, and steam for about 5 minutes until tender but still slightly crisp.
Tip: Avoid over-steaming to keep nutrients and texture.
Plate and garnish. Place the cooked couscous on a plate, add the steamed zucchini on the side, and top with the baked cod fillet. Drizzle a little olive oil or lemon juice over the zucchini if desired. Garnish with chopped fresh parsley for color and freshness.
Tip: Serve immediately to enjoy the best flavors and textures.

Pro tips

Make sure to dry the cod well before seasoning to get a nice texture.
Fluff couscous with a fork to keep it light and separate.
Use fresh lemon juice to brighten flavors just before serving.