The star of tonight’s show is the citrusy dill slaw. With tangy sherry vinegar, briny capers, and juicy orange slices, it’ll add a pop of brightness to the dish. The lemon butter sauce is meant to coat the fish, but we give you permission to sneak some onto the slaw as well.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Shredded Red Cabbage
Veggie Stock Concentrate
Wash and dry all produce. Peel and slice orange end-to-end into rounds. Cut each round into quarters. Alternatively, peel orange and dice segments. Halve lemon. Thinly slice scallions, keeping greens and whites separate. Coarsely chop dill. Drain capers.
Toss cabbage in a large bowl with oranges, scallion greens, dill, capers, sherry vinegar, and a large drizzle of olive oil. Season with salt and pepper.
Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites and toss until softened, 2-3 minutes. Add 1 cup water and stock concentrate, and bring to a boil. Add couscous, cover, and remove from heat.
Heat a drizzle of olive oil in a large nonstick pan over high heat. Pat cod dry with a paper towel, and season on all sides with salt and pepper. Sear cod until flaky and opaque, 2-3 minutes per side. Remove from pan and set aside. TIP: Flip cod carefully—it’s very delicate!
Add 1 TBSP butter to same pan over medium-high heat. Once melted, add a squeeze of lemon (to taste). Season with salt and pepper.
Fluff couscous with a fork, and season with salt, pepper, and a squeeze of lemon. Divide between plates. Place cod on top, and drizzle with lemon butter sauce. Serve slaw on the side.