Pan-Seared Cod with Lemon-Dijon Sauce, Garlic Couscous &Amp; Roasted Carrots

This bright and flavorful dish brings together tender pan-seared cod, fluffy garlic-infused couscous and sweet roasted carrots, all tied together with a tangy lemon-Dijon butter sauce. It’s a complete meal that feels elegant yet comes together quickly on a weeknight.

The cod is seared until golden and crispy on the outside, while staying moist and flaky inside. The couscous is toasted with garlic before simmering in vegetable stock and the carrots are roasted to caramelized perfection. A quick whisk of mustard, lemon and butter creates a luscious sauce that brings every element together.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Icelandic CodView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with a rack in the top position. Wash and dry all produce. Trim, peel and cut the carrots diagonally into ½-inch-thick pieces. Peel and mince or grate the garlic. Zest the lemon, then quarter it.
2. On a baking sheet, toss the carrot pieces with a drizzle of oil, salt and pepper. Roast on the top rack until golden brown and tender, 20-25 minutes.
3. Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add the couscous, half the minced garlic and a pinch of salt. Cook, stirring constantly, until the couscous is toasted and the garlic is fragrant, 1-2 minutes. Stir in the veggie stock concentrate and 1 cup of water. Bring to a boil, then cover, reduce heat to low and cook until the couscous is tender, 6-8 minutes. Keep covered off the heat until ready to serve.
4. While the couscous cooks, pat the cod fillets dry with paper towels and season both sides with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Place the cod in the pan, skin side down. Cook until the skin is crisp, 5-7 minutes, then flip and cook until the fish is cooked through, 1-2 minutes more. Transfer the cod to a plate and wipe out the pan.
5. Cut 2 tablespoons of butter into ½-inch pieces. In a small bowl, combine the Dijon mustard, 1 tablespoon water, ½ teaspoon sugar, the juice from two lemon wedges and as much lemon zest as you like. Heat a drizzle of oil in the same pan over medium heat. Add the remaining garlic and a pinch of salt; cook, stirring, until fragrant, 30-60 seconds. Whisk in the mustard mixture, then add the butter pieces one at a time, whisking constantly, until the butter melts and the sauce thickens, 1-2 minutes. Keep covered off heat.
6. Stir the remaining ½ tablespoon butter into the couscous until melted. Taste and adjust seasoning with salt and pepper if needed. Divide the couscous and roasted carrots between plates. Place a cod fillet on top of the couscous, drizzle with the lemon-Dijon sauce and serve with a squeeze of lemon juice and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use another type of fish instead of cod?

Yes, this recipe works well with other firm white fish like haddock, halibut or even salmon. Adjust cooking time as needed based on thickness.

How do I know when the cod is cooked through?

The cod is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). It should be opaque throughout.

Can I make this recipe gluten-free?

Yes, simply substitute the Israeli couscous with a gluten-free grain like quinoa or rice and ensure the Dijon mustard is gluten-free.