One-Pot Cod with Pearl Couscous | Tried and True Recipes (2024)

FAQs

What is the best cooking technique for cod? ›

The best cooking method for cod fish is baking, shallow poaching or pan-frying. Here are a few variations in the home kitchen. Shallow Poaching. Season the fish per the recipe card, starts on the stovetop and finishes in the oven.

2 cups pearl (Israeli) couscous. 2 ½ cups water.

Bake in 400 degrees F heated oven for about 10 minutes or until the cod is cooked through. The fish is ready when it turns a beautiful white opaque and flakes easily when you take a fork to it. Garnish and serve! I love adding some parsley for a pop of green!

Pearl couscous: You need 1 cup of uncooked pearl couscous, which will yield about 3 cups when cooked. Water: For a cup of uncooked couscous, you need 1 ½ cups water or other cooking liquid (such as broth).

Making baked cod with lemon is classic, and for a good reason (I also used this combo in my Fish en Papillote). The lemon brightens up the cod and makes it taste its best; I can't imagine cod without it.

No need to rinse frozen cod.

Some recipes may tell you to rinse your frozen cod before cooking it to get rid of ice crystals, but this step is unnecessary. If anything, it might leave your fish a bit waterlogged.

Pan-frying is a great option for cod fillet or loin as there is time to produce a lovely crispy skin without overcooking the delicate, flaky flesh. This is the way cod and similar white fish are often cooked in restaurant kitchens and is very simple to do at home.

Salted cod needs to be prepped in advance before use. We recommend 2 to 3 days of soaking prior to cooking. First, remove any excess salt from the surface of the fish. Rinse the filets in cold water for 10 minutes.

If you salt your fish less than an hour before cooking, you can leave the fish on the kitchen counter. If you salt it for longer, refrigerate it so it doesn't spoil. Another tip is to remove the fish from the fridge half an hour before cooking.

I toss it with herbs, lemon juice, pine nuts, and olive oil to make a bright, refreshing pilaf. It pairs nicely with any protein, vegetable main dish, or soup!

Should you rinse pearl couscous? ›

Pearl couscous cooking instructions

Begin by rinsing couscous in a colander with cold water, making sure to agitate the couscous with your hands to rinse it. Drain immediately. Add couscous and olive oil, reduce to a simmer. Cover and cook until all liquid has been absorbed, stirring occasionally, bout 10 minutes.

There's no need to wash or rinse the couscous before cooking it as it doesn't contain starch. The butter/oil is optional, but it will help the grains to separate so it's recommended. Add the couscous to boiling water, and then take it off of the heat to avoid it overcooking.

But more importantly, pan frying yields that deliciously browned exterior on both sides of the fish. Baking or steaming won't accomplish that same golden “crust.” Pro Tips for pan frying cod: Let fish sit at room temp in a colander to drain any excess water, particularly if your fish was previously frozen.

There are two main play styles: passive and aggressive. Passive players wait for enemies to come to them, while aggressive players take the fight to the other team. It's good to be aggressive in Call of Duty, but you might want to start out by playing passively until you've mastered the basics.

Lures are an effective way to catch Murray cod, as they can be used to mimic the appearance and behaviour of the fish's natural prey. This can trigger a feeding response from the big fish, which increases the chances of getting a bite.

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish. What's left behind is sweet-smelling, brighter flesh with clean flavor. (Just make sure you pour that milk down the drain.