Cod with Scallion Oil & Roasted Baby Broccoli

Sodium Smart

plus Couscous Salad with Tomatoes, Olives & Almonds

15 min

Difficulty: 2/3

In this Mediterranean-Asian fusion plate, flaky, buttery cod is basted in aromatic scallion oil and served atop a bed of vibrant Israeli couscous dotted with tangy sun-dried tomatoes, briny olives, and almonds for crunch. It’s served with a side of roasted baby broccoli showered with lemon zest for a bright finish.

Allergens

Fish

Wheat

Tree Nuts

Utensils

Baking Sheet

Paper Towel

Zester

Large Bowl

Medium Pan

Strainer

Medium Pot

Tags

Sodium Smart

Fall

Spring

Summer

Winter

Premium

Ingredients

Sun-Dried Tomato Paste

1 ounce

Baby Broccoli

1 unit

Lemon

1 unit

Garlic

1 clove

Grape Tomatoes

4 ounce

Icelandic Cod

10 ounce

Parsley

0.25 ounce

Scallions

4 unit

Israeli Couscous

0.75 cup

Green Olives

1 unit

Sliced Almonds

0.5 ounce

Olive Oil

3 teaspoon (tsp)

Olive Oil

6 tablespoon (tbsp)

Salt

teaspoon (tsp)

Black Pepper

teaspoon (tsp)

Preparation

Adjust rack to top position and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce.
Trim and thinly slice scallions. Trim and discard woody ends from baby broccoli and remove any leaves. Zest and quarter lemon. Halve tomatoes. Roughly chop parsley. (TIP: We used both the parsley leaves and the stems!) Roughly chop olives. Peel and mince garlic.

In a medium pan (large pan for 4 servings), combine scallions and ¼ cup plus 2 TBSP olive oil (½ cup plus 4 TBSP for 4) over medium heat. Season with salt and pepper. Cook, stirring occasionally, until scallions begin to brown and crisp slightly, 10-12 minutes. TIP: The scallions should cook slowly; if they begin to brown too quickly, reduce heat to low!
Turn off heat; cover to keep warm until ready to use.

While scallion oil cooks, toss baby broccoli on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until tender, 12-15 minutes.
When done roasting, remove sheet from oven; carefully toss broccoli with lemon zest.

Once water is boiling, stir couscous into pot. Cook, stirring occasionally, until couscous is tender, 8-10 minutes.
Drain and set aside until ready to use.

While couscous cooks, in a large bowl, combine halved tomatoes, parsley, olives, garlic, sun-dried tomato paste, almonds, a large drizzle of olive oil, and juice from two lemon wedges (four wedges for 4 servings).
Season with salt and pepper.

Pat cod* dry with paper towels; season all over with salt and pepper.
Heat pan with scallion oil over medium-low heat. Add cod. Tilt pan slightly toward the handle and spoon oil over fish. Cook, basting occasionally, until fish is opaque and cooked through, 3-4 minutes per side.

Transfer drained couscous to bowl with tomato-olive mixture. Toss to combine.
Divide couscous salad and baby broccoli between plates. Top salad with cod. Drizzle as much scallion oil from pan as you like over top. Serve with a squeeze of lemon juice and as many fried scallions as you like.