Scallion Oil Cod with Israeli Couscous, Tomato Olive Salad and Roasted Baby Broccoli

This vibrant dish brings together the best of Mediterranean and Asian flavors. Flaky, buttery cod is basted in aromatic scallion oil, then served atop a bed of Israeli couscous studded with tangy sun-dried tomatoes, briny olives and crunchy almonds. On the side, roasted baby broccoli is finished with a bright shower of lemon zest.

Every element comes together for a satisfying, restaurant-quality meal that’s surprisingly simple to make at home. The scallion oil doubles as both a cooking medium and a finishing drizzle, infusing the fish with rich, savory notes.

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Ingredients

1 ounce Sun-Dried Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Baby BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

20 ounce Icelandic CodView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Green OlivesView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

6 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Bring a medium pot of salted water to a boil. Wash and dry all produce.
2. Trim and thinly slice scallions. Trim and discard woody ends from baby broccoli and remove any leaves. Zest and quarter lemon. Halve grape tomatoes. Roughly chop parsley (stems and leaves). Roughly chop olives. Peel and mince garlic.
3. In a medium pan, combine scallions and ¼ cup plus 2 tablespoons olive oil over medium heat. Season with salt and pepper. Cook, stirring occasionally, until scallions begin to brown and crisp slightly, 10-12 minutes. If browning too quickly, reduce heat to low. Turn off heat; cover to keep warm.
4. Toss baby broccoli on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until tender, 12-15 minutes. When done, remove from oven and carefully toss with lemon zest.
5. Once water is boiling, stir couscous into pot. Cook, stirring occasionally, until tender, 8-10 minutes. Drain and set aside.
6. In a large bowl, combine halved tomatoes, parsley, olives, garlic, sun-dried tomato paste, almonds, a large drizzle of olive oil and juice from two lemon wedges. Season with salt and pepper.
7. Pat cod dry with paper towels; season all over with salt and pepper. Heat pan with scallion oil over medium-low heat. Add cod. Tilt pan slightly and spoon oil over fish. Cook, basting occasionally, until opaque and cooked through, 3-4 minutes per side.
8. Transfer drained couscous to bowl with tomato-olive mixture; toss to combine. Divide couscous salad and baby broccoli between plates. Top salad with cod. Drizzle with scallion oil and serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like halibut or haddock works well, but adjust cooking time as needed.

Can I substitute the Israeli couscous?

Absolutely. Regular couscous, quinoa or orzo are good alternatives; cook according to package directions.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.