Introduction
Looking for a restaurant-quality dinner that’s surprisingly easy to make at home? This Herb-Crusted Cod with Couscous is exactly what you need. I’ve perfected this recipe to bring together the delicate flavors of fresh cod with a crispy herb coating, all served on a bed of fluffy couscous. What I love most about this dish is how it transforms simple ingredients into something truly special, making it perfect for both weeknight dinners and special occasions.
Ingredients
For the Herb-Crusted Cod:
- 4 cod fillets (6 oz each), pat dried
- 1 cup fresh breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
For the Couscous:
- 1½ cups couscous
- 2 cups vegetable or chicken broth
- 1 tablespoon butter
- ¼ cup fresh parsley, chopped
- Zest of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix breadcrumbs, herbs, garlic powder, and 1 tablespoon olive oil in a shallow dish. The mixture should feel like damp sand.
- Season cod fillets with salt and pepper, then brush each with Dijon mustard.
- Press the herb mixture firmly onto each fillet’s top side, ensuring even coverage.
- Heat remaining oil in an oven-safe skillet over medium-high heat. Place fillets crust-side up and sear bottom for 2 minutes.
- Transfer skillet to preheated oven and bake for 10-12 minutes until fish flakes easily.
- While fish bakes, bring broth to a boil in a medium saucepan. Add couscous and butter, remove from heat, cover, and let stand 5 minutes.
- Fluff couscous with a fork, stir in parsley and lemon zest.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Recipe Notes
– Make sure your cod fillets are completely dry before coating; this ensures the crust sticks properly.
– If fresh herbs aren’t available, use dried herbs at one-third the amount specified for fresh.
– Test the fish’s doneness by gently pressing with a fork – it should flake easily but still look slightly translucent in the center.
– For a gluten-free version, replace breadcrumbs with crushed pork rinds or gluten-free breadcrumbs.
– The couscous can be made ahead and reheated gently with a splash of water or broth.
– Don’t skip the mustard – it not only adds flavor but helps the herb crust adhere to the fish.
Herb-Crusted Cod with Couscous
Ingredients
- 4 cod fillets 6 oz each, pat dried
- 1 cup fresh breadcrumbs
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1½ cups couscous
- 2 cups vegetable or chicken broth
- 1 tablespoon butter
- ¼ cup fresh parsley chopped
- Zest of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix breadcrumbs, herbs, garlic powder, and 1 tablespoon olive oil in a shallow dish. The mixture should feel like damp sand.
- Season cod fillets with salt and pepper, then brush each with Dijon mustard.
- Press the herb mixture firmly onto each fillet's top side, ensuring even coverage.
- Heat remaining oil in an oven-safe skillet over medium-high heat. Place fillets crust-side up and sear bottom for 2 minutes.
- Transfer skillet to preheated oven and bake for 10-12 minutes until fish flakes easily.
- While fish bakes, bring broth to a boil in a medium saucepan. Add couscous and butter, remove from heat, cover, and let stand 5 minutes.
- Fluff couscous with a fork, stir in parsley and lemon zest.
