Pan-Roasted Cod And Fennel With Spinach Couscous

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2 tablespoons olive oil

1 bulb fennel, cut into wedges

1 medium red onion, cut into wedges

kosher salt and black pepper

1/4 cup dry white wine

1 1/2 pounds skinless cod or some other firm white fish fillets

1/2 teaspoon ground coriander

1 cup couscous

2 cups flat-leaf spinach (1 1/2 ounces), chopped

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