Cod with Lemon Couscous Salad

Sometimes the best meals are the simplest ones. This Lemon-Dill Cod with Mediterranean Couscous Salad captures the essence of coastal dining without requiring hours in the kitchen. The cod, lean and delicate, absorbs the bright flavors of lemon and dill while staying moist and tender. Paired with a fluffy couscous salad that balances sweet raisins, crisp cucumber, and aromatic herbs, every bite feels like a vacation. It's healthy, satisfying, and proof that you don't need heavy sauces or complicated techniques to create something truly memorable.

A light, bright, and elegant meal that comes together in under 30 minutes. Flaky, tender cod fillets are baked with a zesty lemon-dill glaze and served alongside a refreshing couscous salad studded with sweet raisins and crisp cucumber. Perfect for a quick weeknight dinner or a light weekend feast.

Preparation Time: 15 Minutes

Cooking Time: 20 Minutes

Serves: 4

Ingredients

Couscous

1 cup Couscous (regular or whole wheat)

1 ¼ cups Water (or vegetable broth for extra flavor)

2 tbsp Fresh lemon juice (juice of ~1 lemon)

2 tbsp Olive oil

1 tbsp Fresh dill, finely chopped (or 1 tsp dried)

¼ cup Raisins

½ Cucumber, finely chopped

Salt to taste

Cod

4 Cod fillets (approx. 5–6 oz each)

½ tsp Dried dill (or 1 tbsp fresh, chopped)

1 tbsp Olive oil

1 tbsp Fresh lemon juice

Salt & pepper to taste

Directions

Prepare the Couscous Salad

Hydrate the Couscous

In a small saucepan, bring the water to a boil.
Remove from heat immediately.
Stir in the couscous, cover tightly with a lid, and let sit undisturbed for 5 minutes.

Make the Dressing

While the couscous steams, in a large serving bowl, whisk together the lemon juice, olive oil, dill, raisins, and chopped cucumber.
Season with a pinch of salt.

Combine

After 5 minutes, uncover the couscous and fluff it gently with a fork to separate the grains.
Immediately add the hot couscous to the bowl with the dressing.

Toss

Toss everything together until the couscous is well coated and the dressing is absorbed.
Taste and adjust salt or lemon if needed.
Set aside (it can be served warm or at room temperature).

Bake the Cod

Preheat

Preheat your oven to 350°F.
Line a baking sheet with parchment paper or lightly grease it.

Prep Fish

Pat the cod fillets completely dry with paper towels (this helps the seasoning stick and ensures even cooking).
Place them on the prepared baking sheet.

Season

In a small bowl, mix the olive oil, lemon juice, dried dill, salt, and pepper.
Brush or drizzle this mixture evenly over each fillet.

Bake

Bake for 12–15 minutes (note: 20 minutes may overcook thinner fillets).
The fish is done when it turns opaque and flakes easily with a fork.
Target Internal Temperature: 145°F.

Serve

Plate the warm cod alongside a generous scoop of the lemon-dill couscous salad.
Garnish with extra fresh dill or lemon wedges if desired.

Notes

Don't Overcook Cod: Cod is lean and cooks quickly. Check it at the 12-minute mark. If the fish flakes apart easily, it's done. Overcooking will make it dry.

Refrigerator: Store cod and salad separately in airtight containers for up to 2 days.