• Combine cauliflower, garlic, olive oil, thyme, 1/4 tsp of the salt and the pepper on a large rimmed baking sheet. Bake at 450° for 15 minutes.

  • Meanwhile, place cod on a cutting board. In a small bowl, combine panko, Parmesan and 2 tbsp of the parsley. Dip top of each fillet in egg white, then in panko mixture, and place on a baking sheet. Once cauliflower has cooked for 15 minutes, add cod to oven. Stir raisins and walnuts into cauliflower, and bake cod and cauliflower at 450° for 10 minutes or until desired doneness.

  • Bring broth and remaining 1/2 tsp salt to a boil. Stir in couscous, cover and remove from heat. Let stand 5 minutes. Fluff with a fork.

  • Stir remaining 2 tbsp parsley into cauliflower. Serve cod with couscous and cauliflower.

Nutrition Facts

489 calories; 16 g total fat; 56 mg cholesterol; 666 mg sodium. 56 g carbohydrates; 36 g protein;