Tunisian Baked Cod with Caraway Seed Couscous and Chermoula
Flaky cod fillet topped with a vibrant cilantro-garlic chermoula and baked until tender, served alongside pearl couscous infused with toasted caraway seeds. This North African-inspired dish is aromatic, bright, and ready in about 30 minutes.
- Prep
- 15 min
- Cook
- 18 min
- Wait
- 7 min
- Total
- 40 min
- Makes
- 4 servings (1 cod fillet + 3/4 cup couscous per person)
Steps
Before you start
- Preheat oven to 400°F (200°C)
- Pat cod fillets dry and bring to room temperature for even cooking
- Gather all spices and herbs before starting
- Have a fine-mesh strainer ready for couscous
Toast caraway seeds
- In a medium saucepan over medium heat, add caraway seeds and toast for 1–2 minutes, stirring frequently, until fragrant and lightly darkened.
- Pour in broth and bring to a boil.
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Ready when: Caraway seeds release a warm, nutty aroma; broth reaches a rolling boil
Tip: Toasting the seeds releases their essential oils and intensifies their flavor
Cook couscous
- Stir pearl couscous into the boiling broth.
- Add butter and a pinch of salt.
- Reduce heat to low, cover, and simmer for 8–10 minutes until couscous is tender and has absorbed most of the liquid.
- Remove from heat and let rest, covered, for 2 minutes.
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Ready when: Couscous grains are tender and liquid is mostly absorbed
Tip: Don't stir the couscous while it cooks; cover it tightly to trap steam
Make chermoula
- In a small food processor, combine cilantro, chopped garlic, lemon juice, paprika, red pepper flakes, 2 tablespoons (30 ml) olive oil, and ½ teaspoon salt.
- Process until a chunky paste forms, about 15–20 seconds.
- Taste and adjust seasoning.
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Ready when: Mixture is a vibrant green paste with visible herbs and garlic flecks
Tip: Don't overprocess; a slightly coarse texture looks and tastes more authentic
Prepare baking dishOven 400°F / 205°C
- Preheat oven to 400°F (200°C).
- Lightly brush the bottom of a 9×13-inch baking dish with the remaining 3 tablespoons (45 ml) olive oil.
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Tip: Use olive oil so the fish doesn't stick and picks up flavor
Season and arrange cod
- Place cod fillets skin-side down in the prepared baking dish, spacing them evenly.
- Season each fillet with a pinch of salt and freshly ground black pepper.
- Spoon the chermoula evenly over the top of each fillet, covering the surface generously.
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Tip: Keep fillets skin-side down so the skin crisps and the flesh stays moist
Bake codOven 400°F / 205°C
- Transfer the baking dish to the preheated oven and bake for 12–15 minutes at 400°F (200°C).
- The fish is done when it flakes easily with a fork and an instant-read thermometer inserted into the thickest part registers 145°F (63°C).
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Ready when: Fish is opaque throughout, flakes easily, and reaches 145°F (63°C) internally
Tip: Don't overbake or the cod will dry out; check at 12 minutes by gently pressing the thickest part
Fluff couscous and serve
- Fluff the couscous with a fork and divide among serving plates.
- Top with a baked cod fillet and drizzle any pan juices over the fish.
- Garnish with lemon zest if desired.
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Tip: Serve immediately while the fish is still warm and the couscous is fluffy
Good to know
Tips
- Make the chermoula up to 4 hours ahead and store it in an airtight container in the refrigerator; bring it to room temperature before spreading on the fish
- Don't skip toasting the caraway seeds—it deepens their flavor and makes the couscous more fragrant
- For a creamier couscous, substitute 1 cup of the broth with coconut milk
- Serve with a squeeze of fresh lemon and warm flatbread to soak up the flavorful pan juices
Storage & reheating
Leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven for 10–12 minutes, covered, until warmed through. Do not freeze; the texture of the fish deteriorates.
Substitutions
- cod fillets, skin-on → Halibut, sea bass, or mahi-mahi fillets of similar thickness. Any mild, flaky white fish works well; adjust baking time by 1–2 minutes if fillets are thicker
- pearl couscous (Israeli couscous) → Regular (fine) couscous or quinoa. Use fine couscous at 1 cup per 1.5 cups broth and reduce simmering time to 5 minutes; quinoa needs 2 cups broth and 12–15 minutes
- fresh cilantro leaves, packed → Fresh parsley or a mixture of parsley and mint. The flavor will be less bright and herbaceous, but equally delicious
- caraway seeds → Cumin seeds or fennel seeds. Cumin is earthier; fennel is sweeter. Toast them the same way and use the same amount
