Seared Cod with Steamed Asparagus and Couscous

Ingredients

• Cod fillet 6 oz
• Asparagus 1 cup
• Whole wheat couscous 3/4 cup cooked
• Olive oil 1 tbsp
• Lemon zest 1 tsp

Method

1. Prepare the ingredients. Start by trimming the woody ends off the asparagus stalks. Rinse the cod fillet under cold water and pat it dry thoroughly with paper towels. Measure out the cooked whole wheat couscous and set aside. Zest the lemon to get 1 teaspoon of fresh lemon zest.
   Tip: Drying the fish well helps achieve a nice sear.
2. Steam the asparagus. Fill a pot with about an inch of water and bring it to a boil. Place a steamer basket or a heatproof colander over the boiling water, making sure it doesn't touch the water. Add the asparagus to the steamer basket, cover with a lid, and steam for about 4-5 minutes until the asparagus is bright green and tender-crisp.
   Tip: Check tenderness by piercing with a fork; it should go in easily but still feel firm.
3. Heat the olive oil. While the asparagus steams, heat 1 tablespoon of olive oil in a non-stick or stainless steel skillet over medium-high heat. Allow the oil to get hot but not smoking.
   Tip: You can test if the oil is ready by flicking a drop of water into the pan; it should sizzle immediately.
4. Sear the cod fillet. Place the cod fillet gently into the hot oil. Let it cook undisturbed for about 3-4 minutes until the bottom is golden brown and releases easily from the pan. Carefully flip the fillet using a spatula and cook the other side for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
   Tip: Avoid moving the fish too much to get a nice crust.
5. Warm the couscous. If the whole wheat couscous is not warm, gently heat it in a microwave-safe bowl for about 1-2 minutes or warm it on the stovetop in a small pan over low heat, stirring occasionally.
   Tip: Add a splash of water if couscous seems dry when reheating.
6. Plate and garnish. Place the cooked couscous on a plate as the base. Arrange the steamed asparagus alongside. Top with the seared cod fillet. Sprinkle the lemon zest evenly over the cod and asparagus for a bright, fresh flavor.
   Tip: Serve immediately for best texture and flavor.

Pro tips

• Make sure the cod is dry before searing to prevent sticking and to get a better crust.
• Use a sharp knife to trim asparagus ends cleanly for better presentation and texture.