This vibrant and satisfying weeknight dinner comes together in a sheet pan for easy clean-up.
Floral and fragrant ground coriander seasons mayonnaise-slathered cod.
Finish the fillet with a generous dusting of panko breadcrumbs for a crispy coating.
Photo:Jennifer Causey
The trio of cod, orange, and fennel is a delicious flavor medley.
All thats left to do is hydrate couscous with boiling water for just five minutes done.
This recipe was developed by Adam Dolge.
Lightly oil a large rimmed baking sheet.
Pat cod dry and sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Spread mayonnaise on top of cod.
Placeorange halves, cut side down, and fennel wedges on other side of baking sheet.
Drizzle fennel with remaining 2 tablespoons oil and sprinkle with 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
Increase oven to broil.
Broil until cod and fennel are golden and cod flakes easily with a fork, 3 to 5 minutes.
Meanwhile,bring 1 cup water to a boil.
Place couscous and remaining 1/4 teaspoon salt in a heatproof bowl; add boiling water to bowl.
Cover with a heatproof plate and let stand for 5 minutes.
Fluff with a fork.
Carefullysqueeze juice from 1 roasted orange half into couscous.
Stir in remaining 1/2 teaspoon coriander.
Cut remaining orange half into 4 wedges.
Garnish couscous, fennel wedges, and cod with reserved fennel fronds.
Serve with orange wedges for squeezing.
2,000 calories a day is used for general nutrition advice.
