DIRECTIONS
- Sprinkle salt and pepper over the cod and set aside.
- Heat a Dutch oven or cast iron skillet over medium heat.
- Add olive oil, then the onions and a pinch of salt. Cook until soft and lightly golden.
- Add garlic and cook for 30 seconds.
- Stir in the spices and cook for 30 seconds, being careful not to scorch.
- Add the tomatoes, lemon zest, lemon juice, and stock.
- Simmer uncovered for 10–15 minutes, until slightly thickened.
- Nestle the cod into the sauce, partially submerging the pieces.
- Cover and cook on low for 10–12 minutes, until the cod flakes easily but stays juicy.
- Remove from heat.
- Spoon couscous onto plates, top with cod, and ladle the sauce over top.
- Finish with cilantro, parsley, pine nuts, and olives.
Serves: 6
Beverage pairing: Dry Riesling, Assyrtiko
