Preheat and prep: Preheat the oven to 425°F (220°C). Line a small baking sheet with parchment or lightly oil it. Preheating to a high temperature cooks the cod quickly and evenly, giving a lightly roasted exterior while preserving a tender, flaky interior.

Zest and juice the lemon, mince the garlic, and chop the parsley. Pat the cod fillets dry with paper towels — drying the surface helps the seasoning stick and prevents steaming in the oven, which keeps the exterior from becoming soggy.

Season the cod: Place the fillets skin-side down (if there is skin) on the prepared sheet. Sprinkle both sides lightly with salt and pepper, zest half the lemon over the fillets, and dust each fillet with 1/4 teaspoon smoked paprika (reserve the rest for the salad). Squeeze 1 tablespoon lemon juice over the fillets. Lightly press the seasoning into the flesh so it adheres. This simple seasoning highlights the cod without masking its delicate flavor.

Toast the couscous: In a medium saucepan over medium heat add the 1 tablespoon olive oil. When shimmering, add the dry Israeli couscous and toast, stirring constantly, for 2–3 minutes until the pearls turn a pale golden and smell slightly nutty. Toasting pearled couscous in oil develops a deeper, nuttier flavor and keeps the grains from becoming gummy.

Simmer the couscous: Add 1 1/4 cups hot water (or low-sodium chicken/vegetable stock) and a pinch of salt to the toasted couscous. Bring to a gentle boil, then reduce heat to low, cover and simmer for 8–10 minutes until the couscous is tender and liquid absorbed. Remove from heat and let sit covered for 5 minutes to steam — resting allows trapped steam to finish cooking and yields fluffy pearls. Fluff with a fork and keep warm.

While the couscous cooks, warm a medium sauté pan over medium heat. Add a splash of water (1–2 tablespoons) — we’re using water, not more oil, to stay within the listed olive oil — and add the minced garlic. Sauté for 20–30 seconds to take the raw edge off the garlic; this releases aromatic oils and prevents bitter burned garlic.

Add chickpeas and spinach: Add the cooked chickpeas to the pan and heat, stirring for 1–2 minutes so they warm through and pick up a little garlicky flavor. Add the 4 cups spinach in batches, stirring and allowing it to wilt between additions (about 1–2 minutes total). Wilted spinach reduces volume dramatically and absorbs flavor; using water to wilt keeps the dish lighter while still giving the spinach a silky texture.

Season the chickpea–spinach mix: Remove the pan from heat and stir in the remaining lemon juice (about 1 tablespoon), the remaining 1/4 teaspoon smoked paprika, chopped parsley, and a good pinch of salt and pepper. The lemon brightens and balances the creamy chickpeas; smoked paprika adds a subtle sweet-smoky depth that complements the cod.

Finish and bake the cod: Place the baking sheet with cod on the middle rack of the preheated oven. Bake uncovered for 9–12 minutes depending on fillet thickness (for 1"/2.5 cm thick fillets plan ~9–10 minutes). You want the internal temperature to reach about 135–140°F (57–60°C) for moist, just-done cod. The short, hot roast avoids drying out the delicate fish.

Assemble the plates: Spoon a generous portion of the fluffed couscous onto each plate. Top with half the warm chickpea–spinach mixture and place a baked cod fillet on top. Spoon any juices from the chickpea pan over the fish and finish with a light sprinkle of chopped parsley, a few extra grinds of black pepper, and an optional pinch of flaky sea salt.

Rest briefly and serve: Let the plated cod rest 1–2 minutes (carryover heat finishes cooking and lets the juices settle). Serve with an extra lemon wedge alongside for anyone who wants a brighter finish. The contrast of warm pearls, citrus, and flaky fish is best enjoyed immediately.