Mediterranean Cod in Roasted Red Pepper Almond Sauce with Herbed Couscous, Zucchini and Lemon

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Spread the roasted red peppers on a small baking tray or ovenproof dish and roast for 8 minutes to concentrate their flavor. Set aside.

2. 2

   2. Meanwhile, heat 1 tbsp / 15 ml olive oil in a small saucepan over medium heat. Bring the vegetable broth to a boil, turn off the heat, add the couscous and a pinch of salt, cover, and let stand for 5 minutes. Fluff with a fork.

3. 3

   3. In a large skillet, heat 1 tbsp / 15 ml olive oil over medium-high heat. Add the zucchini with a pinch of salt and sauté for 4 to 5 minutes until tender but still firm. Stir in half of the parsley, half of the mint, the zest of half the lemon, and 1 tbsp / 15 ml lemon juice. Mix with the couscous and keep covered.

4. 4

   4. In the same skillet, add the remaining 1 tbsp / 15 ml olive oil and cook the onion for 4 minutes over medium heat until softened. Add the garlic, sweet paprika, cumin, and dried oregano, and cook for 30 seconds, stirring.

5. 5

   5. Add the crushed tomatoes, roasted red peppers, and white wine. Cook for 3 to 4 minutes until the alcohol reduces slightly. Add the sliced almonds, cook 1 more minute, then blend the mixture until smooth. Return the sauce to the skillet.

6. 6

   6. Season the cod fillets with salt and black pepper. Nestle them into the sauce in the skillet, add the green olives, and cook over medium-low heat for 6 to 8 minutes, turning once carefully, until the fish is opaque and flakes easily.

7. 7

   7. Add the remaining 1 tbsp / 15 ml lemon juice to the sauce and adjust salt and pepper if needed. Cook 1 more minute so the flavors come together.

8. 8

   8. Spoon the zucchini couscous onto each plate. Place a cod fillet on top, cover with the roasted pepper almond sauce, and finish with the remaining parsley, mint, and extra lemon zest if desired.