Cod with Pearl Couscous and Charred Cherry Tomatoes
One of my favorite summer dishes comes from the restaurant Beacon in Sag Harbor—fish cooked in parchment, nestled on a bed of pearl couscous—I get it every time I go. It's wonderfully fresh and light, yet has a gentle richness from the couscous, usually seasoned simply with thyme and lemon. The perfect summer meal. I've been chasing my own version ever since—here, I’ve developed a version that’s done in one pan, entirely on the stovetop, and I’ve ditched the parchment. But the result is pretty delicious—and a real fix when I can’t get to Beacon.
Serves 4
INGREDIENTS
4 cod fillets
¼ cup extra virgin olive oil, plus 1 tablespoon
1 pint cherry tomatoes
4 garlic cloves, thinly sliced
1 small yellow onion, diced
2 tablespoons tomato paste
¼ teaspoons chili flakes (optional)
1 cup pearl couscous
1½ cups water or vegetable stock, plus more as needed
1 cup roughly chopped pitted Kalamata olives
1 tablespoon lemon zest
1 tablespoon lemon juice, plus more for finishing
¼ cup dill fronds, for garnish
Kosher salt and freshly ground black pepper
METHOD
Rub cod fillets with 1 tablespoon of olive oil and season on all sides with salt and pepper. Set aside.
To a large skillet over medium-high heat, add olive oil and tomatoes—arrange in a single layer and let cook, covered until softened and a bit charred in spots—about 5 minutes. Turn heat to medium and stir in onion, garlic, tomato paste and chili flake. Season with salt and pepper and stir to combine until onion is softened—about 2 minutes.
Stir in couscous, then add in water or vegetable stock. Bring to a simmer, then cover and cook for 5 minutes. Stir in olives, lemon zest and lemon juice. If there’s not a lot of liquid, add a splash more stock or water. Then lay the cod fillets atop the couscous, cover and cook another 5 minutes or until the fish is opaque and flaky and most of the liquid is absorbed (it will continue to absorb as it sits).
To serve, squeeze more lemon juice atop, then garnish with dill and serve from the pan.
Have you made it?
Tag @petersom on Instagram or use #theextrataste. I’d love to see your dishes! xoPeter