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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Panko crusted cod paired with tomato basil couscous and fresh greens is a vibrant and satisfying dish that comes together in about 30 minutes. The cod is baked to crispy perfection, while the couscous absorbs the rich tomato sauce and pesto for a burst of flavor. Fresh greens and basil add a refreshing touch, making this a balanced and colorful meal.
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Slice cod into even portions.
Dip each portion in flour, then egg, then Italian seasoned panko.
Place on a greased pan and bake at 450°F for 15-20 minutes until golden and crispy.
Dice onion and sauté in olive oil with garlic until softened and fragrant.
Mix in tomato sauce and pearl couscous and cook for 1 minute.
Pour in water and bring to a boil.
Season with salt and pepper.
Lower heat, cover, and simmer for about 15 minutes until all liquid is absorbed and couscous is tender.
Uncover and stir in basil pesto.
Plate the cod with spring mix.
Garnish with fresh basil and Parmesan.
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For extra crispiness, spray the panko-coated cod with olive oil before baking.
You can substitute pearl couscous with regular couscous or quinoa if preferred.
Adjust the seasoning to taste after cooking the couscous.
Can I use frozen cod?
Yes, but make sure to thaw it completely and pat it dry before breading.
What can I use instead of basil pesto?
You can use sun-dried tomato pesto or a drizzle of olive oil with fresh herbs.
How do I know the cod is cooked?
The cod should be opaque and flake easily with a fork.
Can I make the couscous ahead of time?
Yes, you can prepare the couscous ahead and reheat it gently before serving.
What other greens can I use?
You can substitute spring mix with arugula, spinach, or kale.
