Couscous is like Bora Bora or Mahi Mahi, so awesome you need to say it twice. Okay, so Bora Bora and Mahi Mahi are actually the same words twice, while Couscous is just one word. Reason? You can’t shorten it. Okay, you might never call Bora Bora just Bora, but I bet you’ve said Mahi for the fish rather than Mahi Mahi. I know I have. You know, as in we’re grilling wild caught Mahi tonight.
I know, it’s the middle of August and I’m asking you to turn on the oven. Can’t we skip the oven completely? Well, we could but then we’d miss out on one awesome piece of fish. The beauty of fish is that it doesn’t take long for a filet to bake to flaky goodness. Serve this delicious cod with a beautiful salad, a chilled bottle of wine and you have the makings for a beautiful evening. Heck, we might even move this party outside. But not until the sun goes down.
Buttery Baked Cod with Garlic Couscous
1 1/4 Cup Chicken Stock
2 Garlic Cloves, minced
Butter as needed
1 Cup Pearl Couscous
2 Teaspoons Butter, softened
To Make the Couscous
Bring the chicken stock to a low boil. While waiting, peel and mince the garlic. Heat a dab of butter in a small pan over medium heat. When the butter starts to foam, add the minced garlic. Sauté the garlic until the garlic is tender, about 2 or 3 minutes.
To the boiling chicken stock, add 2 teaspoons of butter, the garlic and the couscous. Reduce heat to a simmer. Cover and let the couscous simmer until the liquid has been absorbed, about 10 minutes. Fluff with a fork and keep warm
4 Cod Fillets (6- to 8-oz. each)
Freshly ground Black Pepper
Extra-virgin olive oil, for drizzling
To Make the Cod
Heat the oven to 450 degrees.
Line sheet pan with parchment paper and add cod fillets. Season with salt and pepper and drizzle with olive oil. Bake until fish is opaque and cooked through, about 15 minutes.
5 tablespoons Butter
1 Garlic Clove, grated
1/2 cup thinly sliced basil
2 tablespoons chicken stock
Handful of small whole basil leaves for garnish
To Make the Butter-Basil Sauce
While the cod is baking, make the butter sauce to finish the dish.
In a saucepan over medium heat, whisk together butter and garlic until melted and fragrant. When butter begins to foam, lightly fry basil for 20 to 30 seconds; be careful not to burn. Stir in chicken stock and warm through.
Serve cod with the garlic couscous. Drizzle the butter sauce over the fish. Garnish the platter with sprig of basil.
Inspired by Delish