Steamed Cod with Parmesan Couscous


2 pounds Cod, cut into 4 equal pieces

3 T. olive oil

salt and pepper

1 14.5oz can fired roasted diced tomatoes, drained

1 jar marinated and quartered artichoke hearts, drained

1 package of green olives in Provencal herbs

1 package of parmesan couscous

¾ cup water

½ cup white wine

1 lemon, sliced

2 pieces of parchment paper


  1. Lay 1 sheet of parchment on baking sheet and drizzle with the olive oil.  Place cod on top of parchment and season with salt and pepper.
  2. Remove spice sack from box of couscous and set aside.  Pour couscous around the fish.  Layer the tomatoes, artichoke hearts, and olives over the fish.
  3. Mix the water and wine in the same measuring cup and whisk in the spice sack.  Pour over the couscous.  Lay lemon slices over the top of the fish.
  4. Cover with the 2nd piece of parchment, folding down around the 1st piece to make a tight seam.  This will allow the fish to steam and the couscous to cook.
  5. Bake at 350 for about 25-30 minutes.

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