Oven-Baked Cod Filets with Mushrooms and Pearl Couscous

Recipe by Catherine Pla

Serves 4

Oven-Baked Cod Filets with Mushrooms and Pearl Couscous

The epitome of a one-dish dinner, this is a delicious way to prepare cod with no fuss, no mess, and no smell.

• 3 T chopped parsley (or dill, or a mixture of herbs)

• 3 T chopped shallot

• 2 T melted butter

• 3 T extra virgin olive oil

• 2 cloves of garlic, pressed or minced

• Juice of one lemon

• 1⁄2 t kosher salt

• 1⁄4 t black pepper

• 4 cod filets

• 11⁄2 c pearled couscous (or Trader Joe's Harvest Blend)

• 1 c English peas (can use frozen)

• 1⁄2 lb mushrooms, cleaned and sliced

• 1⁄4 c dry white wine

• 1 c chicken broth

• 2 c baby spinach or power greens

• 1⁄3 c grated Parmesan cheese

• Lemon slices

Preheat oven to 400.

In a large baking dish, combine parsley, shallot, butter, olive oil, garlic, lemon juice, salt, and pepper. Stir to mix.

Pat fish dry with paper towels. Dip both sides of each filet in the parsley mixture then set aside on a plate.

Add the couscous, peas, mushrooms, wine, and broth to the baking dish. Cover and bake for 20 minutes. Remove from the oven and add the spinach and Parmesan and stir to wilt spinach.

Place the cod filets on top of couscous mixture and nestle them in. Sprinkle filets with salt and pepper. Top with lemon slices and bake, uncovered, for 15-20 minutes until fish flakes. Sprinkle with chopped parsley and serve.