Name: Pan-Seared Cod with Caper-Persillade, Saffron Israeli Couscous & Braised Fennel
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean (Provençal-inspired)
Ingredients: 640 g Cod fillets (skin-on preferred); 300 g Israeli (pearl) couscous (dry); 4 small pinches (~0.08 g) Saffron threads; 480 g Fennel bulbs, thinly sliced; 200 ml Dry white wine or low-sodium chicken/vegetable stock; 4 tbsp (≈36 g) Capers, rinsed and drained; 40 g Flat-leaf parsley, finely chopped; 4 cloves (~12 g) Garlic, minced (for persillade); 2 whole (zest + 2 tbsp / 30 ml juice) Lemon (zest and juice); 90 ml (6 tbsp) Extra-virgin olive oil; 40 g Unsalted butter (optional, for finishing); 40 g Shallot, finely chopped (pantry staple)

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