This dish is a show-stopper worthy of a dinner party, but it was also relatively easy to make in a van. A fellow nomad joined us for this meal while we were camping at Imperial Dam. He couldn’t stop raving about it. We’re not sure whether it was because he usually eats more mundane meals, but we think it was really that good.

Serves 3

Ingredients:

• 1 sleeve buttery crackers, like Ritz
• 4 Tbs butter, plus extra for sautéing the cod
• 1 pint cherry tomatoes, halved
• 1 clove garlic, finely minced
• 1 Tbs capers
• ¼ cup black olives, coarsely chopped
• 8-10 basil leaves, chiffonade
• Red wine vinegar
• Olive oil
• Salt and pepper to taste
• Pearl couscous
• Vegetable broth
• Juice and zest of one lemon
• 3 oz baby spinach
• 3 thick pieces of cod (for 3 servings)
• Lemon wedges for serving

Preparation:

Place crackers in a Ziploc bag and crush them finely. Heat the butter on medium in a sauté pan, then add the cracker crumbs and cook, tossing lightly, until they are golden in color. Remove and set aside.

In a separate bowl, combine cherry tomatoes, garlic, capers, olives and basil. Sprinkle with a bit of red wine vinegar and olive oil. Do not over-dress the vegetables. Season with salt and pepper and set aside.

Prepare 3 servings of couscous per package directions, but instead use the vegetable broth and the zested and juiced lemon for the liquid. When all the liquid is absorbed and the couscous is tender, add the spinach, stirring until wilted, cover and set aside until serving.

Next, salt and pepper the cod fillets, then using a medium heat gently sauté in a mixture of butter and olive oil (about 1 Tbs each) for about 3 minutes, then flip. Place a good amount of buttered cracker crumbs on each fillet, then cover the pan and cook for about 2 minutes more until cod is just done.

To serve, scoop of the couscous mixture onto three plates, place 1 piece of cod on each, and spoon the cherry tomato combination over the top and serve.