Spiced Cod One-Pot
A simple yet flavorful one-pot meal featuring cod fillets seasoned with aromatic spices, cooked with vegetables and served over couscous.
Equipment
- Large, deep skillet with lid
- Measuring spoons and cups
- Cutting board and knife
- Wooden spoon or spatula
Ingredients
- 4 cod fillets about 6 oz each, skinless
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper optional, for heat
- 1 can diced tomatoes 14.5 oz
- 1 cup chicken or vegetable broth
- 1 cup couscous
- 1/2 cup frozen peas
Instructions
- Heat the olive oil in a large, deep skillet over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
- Add the minced garlic, ground cumin, smoked paprika, ground coriander, and cayenne pepper (if using). Cook for another minute, stirring constantly to prevent burning, until the spices are fragrant.
- Pour in the diced tomatoes and broth, stirring to combine. Bring the mixture to a simmer.
- Season the cod fillets with salt and pepper. Nestle them into the tomato mixture, spooning some of the sauce over the top. Cover the skillet and cook for about 10 minutes, or until the cod is opaque and flakes easily with a fork.
- While the cod is cooking, prepare the couscous according to package instructions.
- Once the cod is cooked, stir in the frozen peas and cook for an additional 2-3 minutes until heated through.
- Serve the spiced cod and vegetable mixture over the cooked couscous. Garnish with fresh parsley and serve with lemon wedges on the side.
Notes
Chef's Tips:
• For a firmer texture, you can sear the cod fillets before adding them to the sauce.
• Avoid overcooking the cod, as it can become dry and tough.
• Serve with a side salad or crusty bread to complete the meal.
Food Safety:
• Ensure the cod reaches an internal temperature of 145°F (63°C) for safe consumption.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.