Pan-Seared Cod with Tomato-Fennel Relish
Crisp-edged, flaky white fish cooked just until opaque, topped with a refreshing relish of sweet tomatoes, crunchy fennel and bright lemon. The contrast of a golden crust and a cooling, herb-studded topping creates a lively mix of textures and flavors on the plate.
Swap in other firm white fish or use cherry tomatoes when regular tomatoes are too watery; if fennel is unavailable, thinly sliced celery adds crunch. For a gluten-free option, serve the dish over cauliflower rice or cooked quinoa instead of couscous. A hot skillet and room-temperature fish help achieve an even sear—pat fillets dry to minimize sticking.
Serve this dish for a light weeknight dinner, a simple date-night entrée, or a summer meal when tomatoes and fennel are at their best. Pair with a crisp green salad and a chilled white wine, or plate family-style with grilled vegetables for a small gathering.
How to Make It
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1
Make the relish: Combine tomatoes, sliced fennel, red onion, parsley, capers, lemon zest, red wine vinegar and 1 tsp olive oil in a bowl; season with 1/4 tsp salt and 1/8 tsp black pepper, toss and set aside to meld.
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2
Cook couscous: Bring the vegetable broth and butter to a simmer in a small saucepan. Stir in couscous, cover, remove from heat and let stand 5 minutes; fluff with a fork and stir in the lemon juice and a pinch of salt.
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3
Pat the fish fillets dry with paper towels and season both sides with the remaining salt, black pepper and smoked paprika.
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4
Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 1 tbsp olive oil and swirl to coat.
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5
Sear the fish: Place fillets skin-side down if applicable and cook undisturbed 3–4 minutes until well-browned at the edges. Flip gently and cook 2–4 minutes more, depending on thickness, until the fish is opaque and flakes easily.
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6
Finish and plate: Spoon a generous spoonful of tomato-fennel relish over each fillet. Serve the fish alongside lemon couscous and garnish with a drizzle of remaining olive oil and a sprinkle of crushed red pepper if using.
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7
Storage tip: Refrigerate leftover relish in an airtight container up to 3 days; couscous keeps 3–4 days. Reheat fish gently in a 300°F (150°C) oven for best texture.
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