Ingredients: |
Ingredients: 1/3 cup fresh basil leaves, chopped
1/4 cup dry white wine
2 tbsp olive oil
Grated rind, juice of small lemon
2 cloves garlic, chopped
1/2 tsp dried Italian heb seasoning
1/2 tsp salt
1/4 tsp black pepper
1 lb piece of cod, about 1 3/4 " thick, skin left on
Couscous:
1 medium-size onion in 8 pieces
2 medium size carrots in 8 pieces
1 large rib selery in 8 pieces
1 small sweet green pepper, cored
2 cloves garlic, coarsely chopped
2 tbsp. olive oil
1 can vegetable broth (14.5 oz)
1/4 cup dry white wine
3/4 tsp salt
1/2 tsp dried italian herb seasoning
14 tsp black pepper
1 10 oz box plain couscous
1/2 cup fresh basil leaves, chopped
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Directions: |
Directions:Cod: Mix basil, wine, oil, rind, juice, garlic, seasoning, salt, and pepper in plastic bag. Add fish; seal. Refrigerate 30 minutes to marinate.
Heat oven to 450º. Place fish, skin side down, in baking dish. Discard marinade.
Roast fish in 450º oven 22 minutes or until fish flakes when prodded with a fork.
Couscous: Pulse onion, carrot, celery, green pepper, and garlic in food processor about 8 times or until vegetables are small dices.
Heat oil in large saucepan. Add onion mixture, cook until tender, 8 to 10 minutes. Add broth and wine. Bring to boiling. Add salt, seasoning and pepper. Stir in couscous. Cover remove from heat; let stand 5 minutes. Stir in basil.
To serve, spoon couscous onto platter. Cut cod into 4 serving pieces and arrge on couscous. Garnish with additional basil if desired. |
This recipe for Couscous with Cod is from