Choose fish pieces of similar thickness
Even thickness helps simultaneous cooking. Time alone does not replace checking for thorough cooking.
Mediterranean inspired Recipe
Cod on spinach tomato ragout with couscous
Canned tomatoes and fresh spinach form an easy vegetable base. The fish cooks covered in it and is served with fluffy couscous.
Total time
35 min
Calories
546 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Fish and vegetables in a short cooking sequence
The tomato base cooks first before spinach and fish are added. This lets cod cook evenly on the hot ragout. Couscous is prepared alongside and takes up some sauce when served. The quantities make two complete fish meals.
Dinner
Autumn Recipes
Fish
Vegetables
Recipe
Cod on spinach tomato ragout with couscous
Cod gently cooks on spinach tomato ragout while couscous absorbs water separately.
Ingredients
2 servings
Method
-
1
Prepare ingredients
Wash spinach thoroughly and drain. Chop onion and garlic. Roughly break up tomatoes in their juice. Check fish for bones and divide into similarly thick serving pieces.
-
2
Cook tomato base
Heat oil in a wide pan with a lid. Cook onion over medium heat for 3 minutes, briefly adding garlic. Add tomatoes with juice, 80 ml water and half the salt. Simmer over low heat for 8 minutes.
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3
Cook spinach and fish
Add spinach in batches and let it wilt for about 2 minutes. Place fish on the ragout and cook covered over low heat for about 8 to 12 minutes. It must be fully opaque and separate easily into flakes. The centre must reach at least 70 °C for 2 minutes; check with a thermometer if unsure and cook longer.
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4
Prepare couscous alongside
While fish cooks, bring remaining 180 ml water and salt to a boil. Pour over couscous in a heatproof bowl, cover and leave according to the package for about 5 minutes. Fluff with a fork; adjust water to the package if using a different product.
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5
Plate
Carefully stir lemon juice and pepper into the ragout without breaking up the fish. Divide couscous between plates and serve immediately hot with ragout and fish.
Kitchen know-how
Tips for Cod on spinach tomato ragout with couscous
Wash spinach well
Soil can sit between the leaves. Wash in plenty of water and drain well before adding.
Variations
How to adapt this recipe
Replace cod with the same raw weight of skinless boneless pollock fillet. Check thickness and cooking time; nutritional values change.
Replace couscous with the same dry weight of bulgur. Cook separately according to the package; water needs, time and nutritional values change.
Nutrition per serving
546kcal
58.3 gCarbohydrates
46.3 gProtein
11.3 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Cod on spinach tomato ragout with couscous
Yes. Thaw fully in the refrigerator, discard thawing liquid and use the stated raw edible amount. Pat fish dry and check for thorough cooking as described.
No. It cooks covered on the hot spinach tomato ragout. The basic version is therefore unbreaded and does not develop a fried crust.
Tomato juice and a little water provide the liquid for the ragout. Drained tomatoes would alter the intended liquid quantity.
The recipe uses an instant product for soaking. With another couscous, follow its package method and adjust the water amount and cooking time.
Keep cooking