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Baked Lemon Herb Cod with Couscous and Steamed Asparagus

1294 kcal · 30 g protein · 15 minutes · 1 servings

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Baked Lemon Herb Cod with Couscous and Steamed Asparagus

Enjoy a light and flavorful meal featuring tender baked cod infused with fresh lemon and herbs, served alongside nutty whole wheat couscous and crisp steamed asparagus. This balanced dish is perfect for a wholesome lunch or dinner that’s both nutritious and satisfying.

1294 kcal 30 g protein 15 minutes

Ingredients

  • Cod fillet 6 oz
  • Whole wheat couscous 1.5 cups cooked
  • Asparagus 2 cups steamed
  • Olive oil 1 tbsp
  • Lemon juice and herbs to taste

Method

  1. Preheat Oven and Prepare Cod. Preheat your oven to 375°F (190°C). Pat the cod fillet dry with paper towels to remove excess moisture. Place it on a baking dish lined with parchment paper or lightly greased.
    Tip: Drying the fish helps it bake evenly and prevents sogginess.
  2. Season Cod with Lemon and Herbs. Drizzle about half the olive oil over the cod. Squeeze fresh lemon juice generously on top, then sprinkle your choice of fresh herbs like parsley, dill, or thyme evenly over the fish. Add a pinch of salt and pepper if desired.
    Tip: Use fresh herbs for the best flavor; dried herbs can be used but reduce quantity by half.
  3. Bake the Cod. Place the baking dish in the preheated oven and bake the cod for 15-18 minutes, or until the fish flakes easily with a fork and is opaque throughout.
    Tip: Check the fish at 15 minutes to avoid overcooking, which can make it dry.
  4. Cook Whole Wheat Couscous. While the cod bakes, prepare the whole wheat couscous if not already cooked. Bring water or broth to a boil (use about 1 cup liquid per 1/2 cup dry couscous), add couscous, cover, and remove from heat. Let it steam for 5 minutes, then fluff with a fork.
    Tip: Using broth instead of water adds extra flavor to the couscous.
  5. Steam Asparagus. Trim the woody ends off the asparagus. Steam the asparagus over boiling water using a steamer basket or a colander for about 5-7 minutes until bright green and tender but still crisp.
    Tip: Avoid over-steaming to keep asparagus vibrant and slightly crunchy.
  6. Combine and Finish. Drizzle the remaining olive oil over the cooked couscous and asparagus. Season with a little salt, pepper, and a squeeze of fresh lemon juice to brighten the flavors. Plate the couscous and asparagus alongside the baked cod. Garnish with extra herbs if desired.
    Tip: Serve immediately for best texture and flavor.

Pro tips

  • Use fresh lemon juice and herbs to enhance the natural flavors of the cod without overpowering it.
  • Fluff couscous with a fork instead of stirring vigorously to keep it light and fluffy.