Best Cod Livornese With Couscous Recipes

Cod Livornese image

Provided by 2 sisters recipes

Time 20m

Number Of Ingredients 10

8-ounce ( 1/2 pound) clean cod
3 garlic cloves - sliced
3 Tbsp. extra virgin olive oil
2 Tbsp. capers
5 to 6 kalamata olives - pitted and sliced
2/3 cup white wine
bunch of freshly chopped parsley, and extra for garnish
1/8 tsp. crushed red pepper flakes
1 cup crushed tomatoes with liquid ( or 1 cup marinara sauce)
sea salt and fresh cracked pepper

Steps:

Season cod with some salt and black pepper.
In a large 10-inch deep non-stick skillet, heat olive oil on medium heat and toss in the garlic. Saute garlic for about 1 to 2 minutes.
Add in the codfish and sear cod for 1 minute. Pour in the white wine, and allow the wine to reduce a little, about 1 to 2 minutes until it softens.
Toss in the capers, fresh parsley, kalamata olives, crushed red pepper flakes, and crushed tomatoes.
Cover with the lid, and reduce the heat to low. Simmer the sauce with Cod for about 5 to 8 minutes. Codfish should turn opaque and be fully cooked. Taste the tomato sauce, and adjust if needed, season with salt and black pepper to taste.
Using a large spatula, carefully transfer fish to a serving plate, spoon sauce over the fish. Garnish with a sprinkle of chopped parsley on top. Serve immediately.
Serves 1 to 2

Cod Livornese with Couscous Recipe - (4.3/5) image

Provided by Dglmedia

Number Of Ingredients 15

1 tablespoon(s) extra virgin olive oil
1 medium (6- to 8-ounce) red onion, finely chopped
2 clove(s) garlic, finely chopped
1/8 teaspoon(s) crushed red pepper
1 can(s) (14- to 14.5-ounce) no-salt-added diced tomatoes
3 tablespoon(s) pitted Kalamata olives, chopped
1 tablespoon(s) capers, rinsed and drained
Salt
Pepper
4 (6 ounces each) skinless cod fillets
1/4 teaspoon(s) dried oregano
1 cup(s) whole wheat couscous
1/4 cup(s) packed fresh parsley leaves, finely chopped
1/4 cup(s) packed fresh basil leaves, finely chopped
Read more: Cod Livornese with Couscous Recipe - Good Housekeeping

Steps:

•Preheat oven to 400 degrees F. •In 12-inch ovenproof skillet, heat oil on medium-high. Add onion and garlic and cook 4 minutes or until browned, stirring occasionally. Add red pepper and cook 30 seconds. Add tomatoes, olives, capers, and 1/4 teaspoon freshly ground black pepper. Reduce heat to medium and simmer 5 minutes. •Season cod with oregano and 1/4 teaspoon salt. Slide into skillet and arrange in single layer, spooning tomato mixture over it. Roast 10 minutes or until fish just turns opaque in center. •Meanwhile, prepare couscous as label directs. Divide among serving plates. •Place cod on top of couscous. Stir parsley and basil into tomato mixture. Spoon over cod and couscous. Read more: Cod Livornese with Couscous Recipe - Good Housekeeping