Cod Livornese with Couscous

Name: Cod Livornese with Couscous
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp. extra virgin olive oil; 1 medium red onion; 2 clove garlic; tsp. crushed red pepper; 1 can no-salt-added diced tomatoes; 3 tbsp. pitted Kalamata olives; 1 tbsp. capers; salt; pepper; 4 skinless cod fillets; 1/4 tsp. dried oregano; 1 c. whole wheat couscous; 1/4 c. packed fresh parsley leaves; 1/4 c. packed fresh basil leaves

Published: Feb 23, 2011

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Kate Mathis

Yields:

Total Time:

25 mins

Cal/Serv:

405

Jazz up mild, flaky cod with a classic livornese sauce of tomatoes, black olives, and briny capers.

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Ingredients

1 Tbsp.
extra virgin olive oil
1
medium red onion
2
clove garlic
tsp.
crushed red pepper
1
can no-salt-added diced tomatoes
3 Tbsp.
pitted Kalamata olives
1 Tbsp.
capers
salt
pepper
4
skinless cod fillets
1/4 tsp.
dried oregano
1 cup
whole wheat couscous
1/4 cup
packed fresh parsley leaves
1/4 cup
packed fresh basil leaves

Directions

1. Step 1Preheat oven to 400 degrees F.
2. Step 2In 12-inch ovenproof skillet, heat oil on medium-high. Add onion and garlic and cook 4 minutes or until browned, stirring occasionally. Add red pepper and cook 30 seconds. Add tomatoes, olives, capers, and 1/4 teaspoon freshly ground black pepper. Reduce heat to medium and simmer 5 minutes.
3. Step 3Season cod with oregano and 1/4 teaspoon salt. Slide into skillet and arrange in single layer, spooning tomato mixture over it. Roast 10 minutes or until fish just turns opaque in center.
4. Step 4Meanwhile, prepare couscous as label directs. Divide among serving plates.
5. Step 5Place cod on top of couscous. Stir parsley and basil into tomato mixture. Spoon over cod and couscous.