Cod In Parchment With Orange-Leek Couscous

Let's Cook

1. Step 1.

   Preheat the oven to 425°F. Arrange two 12-inch squares of parchment paper on a baking sheet. In a bowl, combine the couscous with ⅓ cup water and let it sit while you prepare the other ingredients.

2. Step 2.

   Cut the navel orange half in half again, giving you two quarters. Peel one quarter and coarsely chop the fruit. Fold the chopped orange into the couscous along with the sliced leek and baby kale, stirring to combine.

3. Step 3.

   Divide the couscous mixture evenly between the two parchment squares, mounding it in the center. Place one cod fillet on top of each mound. Drizzle each fillet with ½ tablespoon olive oil (1 tablespoon total), then sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Squeeze the juice from the remaining orange quarter over the top of each fillet.

4. Step 4.

   Cover each portion with another 12-inch square of parchment. Fold each edge up and over three times, tucking the folds underneath to create a sealed packet. Roast the packets on the baking sheet for 12 minutes, until the fish is opaque and flakes easily.

5. Step 5.

   Transfer each packet to a plate. Using scissors, cut an 'X' in the center of the top parchment and fold back the triangles to serve.