Recipes
Dinner

Lemon cod with couscous and peas

Pan-seared cod finished with lemon-garlic butter over fluffy couscous with peas and spinach, on the table in 20 minutes.

Lemon cod with couscous and peas

Quick Budget Mediterranean High protein

Prep
5 min
Cooking
15 min

Per serving

1,265 kcal

Protein
92 g
Carbs
134 g
Fat
40 g
Fibre
17 g

Amounts are scaled to your plan (×2).

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Ingredients

5 servings

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Low-sodium chicken or vegetable broth 1 L
  • Frozen green peas 800 g ≈ 6 cups
  • Couscous, dry 650 g ≈ 3 ¾ cups
  • Baby spinach, chopped 400 g
  • Cod fillet, patted dry 1.7 kg
  • Paprika 1 ½ tbsp 10 g
  • Salt 1 ½ tsp 10 g
  • Black pepper 2 tsp
  • Olive oil, divided ¾ cup 140 g
  • Butter 3 ½ tbsp 50 g
  • Garlic, minced 10 cloves 30 g
  • Lemon juice, divided ¾ cup 200 g
  • Fresh parsley, chopped 80 g ≈ 1 ¼ cups

Steps

  1. Bring the broth to a boil in a small pot, add the peas and cook 1 minute.
  2. Remove from the heat, stir in the couscous, spinach and 1 tsp of the oil, cover and let stand 5 minutes.
  3. Season the cod with the paprika, salt and pepper.
  4. Heat the remaining oil in a non-stick skillet over medium-high heat and cook the cod for 3–4 minutes per side, until golden and it flakes easily with a fork (70°C / 158°F).
  5. Lower the heat, add the butter, garlic and half the lemon juice to the pan and spoon it over the fish for 30 seconds.
  6. Fluff the couscous with a fork, stir in the parsley and the rest of the lemon juice, and serve the cod on top with the pan juices.

Tip: Tilapia or haddock can replace the cod.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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