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Pan-Roasted Cod and Fennel With Spinach Couscous
- 2 tablespoons olive oil
- 1 bulb fennel, cut into wedges
- 1 medium red onion, cut into wedges
- 1/4 cup kosher salt and black pepper
- 1 1/2 pounds dry white wine
- 1/2 teaspoon skinless cod or some other firm white fish fillets
- 1 cup ground coriander
- 2 cups couscous
Directions:View on Real Simple
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