Veracruz Fish with Tomatoes and Olives

• 200 g raw cod fillet — Raw Pacific cod fillet
• 150 g cooked whole-wheat couscous — Cooked whole-wheat couscous
• 180 g canned tomatoes — No-salt-added canned tomatoes
• 30 g, sliced — Pitted black olives
• 80 g, thinly sliced — Raw red bell pepper
• 40 g, thinly sliced — Raw yellow onion
• 12 g (about 2 1/2 tsp) — Fresh lime juice
• 12 g (about 1 tbsp) — Extra-virgin olive oil
• 0.8 g (about 1/2 tsp) — Dried oregano leaves
• 0.3 g (small pinch) — Ground black pepper
• 0.4 g (about 1/8 tsp) — Fine salt

Method

1. 1Soften the onion and pepperHeat the olive oil in a wide skillet over medium and cook the onion and red pepper for 4 minutes.4 minLook for: The onion is translucent and the pepper is beginning to soften.
2. 2Build the Veracruz sauceAdd the tomatoes, olives, oregano, black pepper, and salt and simmer for 5 minutes.5 minLook for: The sauce leaves a clear trail when stirred and the olives remain distinct.
3. 3Add the codNestle the cod into the sauce and spoon a little sauce over its surface.Look for: The fillet lies flat and is partly surrounded by sauce.Safety: Wash hands and surfaces after handling raw fish.
4. 4Poach the codKeep the skillet covered and poach the cod gently for 7 to 9 minutes without a hard boil.9 min · 145°FLook for: The cod is opaque, flakes moistly, and reaches 145°F at the thickest point.Safety: Verify the cod reaches 145°F.
5. 5Finish the sauceStir the lime juice into the sauce around the cooked cod without breaking the fillet.Look for: The sauce looks glossy and smells fresh.
6. 6Heat the couscousHeat the cooked couscous with 15 g water until steaming throughout.165°FLook for: The grains are fluffy with no cold clumps.
7. 7Plate and restSpoon the couscous onto a plate, add the cod and all the sauce, and rest for 5 minutes.5 minLook for: The cod remains intact and the sauce surrounds rather than buries it.Safety: Use clean utensils for cooked fish.