Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent.
Add the chopped tomatoes, garlic paste, and honey to the skillet. Stir to combine and let simmer over low heat for a few minutes.
Prepare the couscous in a separate small pot according to package instructions (typically bring 1/2 cup water to a boil, then stir in couscous, cover, and let it steam for 5 minutes).
Sprinkle the cod fillets on both sides with coriander, paprika, and salt.
Place the seasoned cod fillets in the tomato sauce. Cover the skillet and cook for 7 minutes or until the fish flakes easily with a fork.
Taste and adjust seasoning if necessary.
Serve the cod in the tomato stew over a bed of couscous. Garnish with chopped cilantro.
Notes
No Cod: Use another low-mercury fish option
Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
Protein content: ~ 30 g
