The Great Caper: Cod Piccata
with Couscous and Baby Spinach
Piccata may sound like a fancy Italian dish that only your nonna can do right. But really, all it demands is swirling lemon, capers, herbs, and butter in a pan until they come together in tart and tangy harmony. Here, we’re drizzling the combo over flaky cod, tender spinach, and bubbly couscous so that they soak up all that amazing flavor.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Cod Fillets
(Contains Fish)
1 unit
Shallot
1 ounce
Capers
¾ cup
Israeli Couscous
(Contains Wheat)
1 unit
Veggie Stock Concentrate
¼ ounce
Thyme
5 ounce
Spinach
1 unit
Lemon
Not included in your delivery
unit
Kosher Salt
unit
Pepper
2 tablespoon
Butter
(Contains Milk)
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve, peel, and finely chop shallot. Halve lemon. Drain and rinse capers.
Heat a drizzle of olive oil in a medium pot over medium heat. Add half the shallot and cook until softened, 2-3 minutes, tossing. Stir in couscous, stock concentrate, 2 cups water, and a large pinch of salt. Bring to a boil, cover, and reduce heat. Gently simmer until tender, 10-12 minutes.
Heat a drizzle of olive oil in a large pan over medium heat. Add remaining shallot and cook until softened, 2-3 minutes. Add spinach and toss until wilted, 2-3 minutes. Season with salt and pepper. Remove pan from heat and cover to keep warm.
Heat a drizzle of olive oil in another large pan over medium-high heat. Season cod on all sides with salt and pepper. Add to pan and cook until nicely browned on surface, 2-3 minutes per side.
Add thyme and 2 TBSP butter to pan. Once melted, spoon butter over cod and thyme until cod is cooked through, about 1 minute. Add capers and a squeeze of lemon and gently shake the pan to distribute and warm through. Season sauce to taste with salt and pepper. Discard thyme.
Divide couscous between plates, then top with spinach and cod. Drizzle with sauce from pan and serve.
