Recipe: Sheet-Pan Cod with Tomatoes, Olives, and Herbed Couscous (Complete Recipe)

2026-04-17

**Serves:** 4 | **Time:** about 30 minutes

**Ingredients**

- 1 1/4 pounds cod fillets

- 2 tablespoons olive oil, divided

- 1 pint cherry tomatoes

- 1/2 cup pitted olives, halved

- 1 small shallot, thinly sliced

- 2 cloves garlic, sliced

- 3/4 teaspoon kosher salt

- 1/4 teaspoon black pepper

- 1 cup couscous

- 1 cup hot chicken or vegetable broth

- 2 tablespoons chopped parsley

- Zest and juice of 1/2 lemon

**Method**

1) Heat oven to 425°F. On a sheet pan, toss tomatoes, olives, shallot, garlic, 1 tablespoon olive oil, half the salt, and pepper. Roast 10 minutes.

2) Push vegetables aside and add cod. Drizzle with remaining olive oil and sprinkle with remaining salt. Roast 8 to 10 minutes more, until the fish flakes easily.

3) Meanwhile, place couscous in a bowl with the hot broth, cover, and let stand 5 minutes. Fluff with a fork, then stir in parsley and lemon zest.

4) Serve cod and roasted vegetables over the couscous with lemon juice squeezed on top.

**Why it works**

The tomatoes and olives create a quick built-in sauce, while couscous keeps the meal fast enough for a weeknight. Cod cooks gently in the oven and stays clean-tasting against the briny vegetables.

Ingredients

Steps

Meal plan · Pantry essentials