Flaky cod fillets glazed in a bright lemon-butter sauce with fresh parsley and dill. The Israeli couscous pilaf is toasted, tender, and studded with sweet shallots, peas, and toasted almonds. Textures balance between silky fish, buttery sauce, and the slightly chewy pilaf for a satisfying bite. Serve warm for weeknight dinners or for casual dinner parties with a crisp green salad.
Ingredients
- Cod fillets (4, about 6 oz each), skinless
- Israeli (pearl) couscous (1 1/2 cups)
- Low-sodium chicken or vegetable stock (2 1/4 cups)
- Unsalted butter (4 tbsp), divided
- Extra-virgin olive oil (2 tbsp)
- Shallot, finely chopped (1 medium)
- Garlic, minced (2 cloves)
- Frozen peas, thawed (1/2 cup)
- Sliced almonds, toasted (1/3 cup)
- Lemon (zest and juice of 1 large lemon)
- Fresh parsley, chopped (2 tbsp)
- Fresh dill, chopped (1 tbsp)
- Salt (to taste) and freshly ground black pepper (to taste)
- Optional: pinch of red pepper flakes (for heat)
Instructions
- Toast couscous: In a medium saucepan over medium heat, melt 1 tbsp butter with 1 tbsp olive oil. Add the Israeli couscous and toast, stirring, until edges turn golden, about 4–5 minutes.
- Cook pilaf: Add chopped shallot and a pinch of salt to the couscous and cook 1–2 minutes. Pour in the stock, bring to a simmer, cover, and reduce heat to low. Cook until liquid is absorbed and couscous is tender, about 10–12 minutes.
- Finish pilaf: Stir in the peas, toasted almonds, lemon zest, and 1 tbsp butter. Adjust salt and pepper, fluff with a fork, cover, and keep warm while you cook the fish.
- Prepare cod: Pat fillets dry and season both sides with salt, pepper, and a light dusting of lemon zest. Sprinkle with half the chopped parsley and dill.
- Sear cod: Heat 1 tbsp olive oil and 1 tbsp butter in a large nonstick or stainless steel skillet over medium-high heat. Add fillets and cook without moving until golden and cooked about three- to four-minutes per side (depending on thickness), until opaque and flake easily. Transfer cooked fillets to a warm plate and tent loosely with foil.
- Make lemon-butter herb sauce: Reduce heat to medium, add remaining 1 tbsp butter to the skillet. Sauté the minced garlic about 30 seconds until fragrant, add lemon juice and a splash (1–2 tbsp) of stock or water to loosen fond. Stir in remaining parsley, dill, and a pinch of red pepper flakes if using. Simmer 1 minute and remove from heat.
- Finish and serve: Spoon a little sauce over the couscous and mix gently. Place a serving of pilaf on each plate, top with a cod fillet, and drizzle more lemon-butter sauce over the fish. Garnish with additional herbs and lemon wedges.
- Optional rest: Let the plated fish rest 1 minute before serving to allow flavors to meld. Serve immediately.
Tips or Variations
- For extra crunch, substitute slivered pistachios or toasted pine nuts for the almonds.
- Swap cod for halibut or salmon; adjust cooking time until fish reaches an internal temperature of 125–135°F depending on desired doneness.
