Crispy Fish with Israeli Couscous Salad

Ingredients

Estimated total cost: €32.67 · €8.17/serving

• 1 cup Israeli or pearl couscous (rinse in cold water before cooking to remove excess starch)Est. price €1.20–€2.50
• 1 3/4 teaspoons flaky kosher salt (adjust to taste)Est. price €0.08–€0.20
• 2 1/2 tablespoons first-pressed extra-virgin olive oil, divided (use the second portion for drizzling before serving)Est. price €0.75–€1.60
• 4 (6-ounce) arctic char or striped bass fillets, preferably with the skin intact and about 3/4-inch thick (pat the fillets dry with paper towels before seasoning)Est. price €24.00–€40.00
• 3/4 teaspoon freshly cracked black pepper (grind just before using for optimal flavor)Est. price €0.04–€0.10
• 8 teaspoons aromatic za'atar seasoning (sprinkle some over the fish before baking for a flavorful crust)Est. price €1.20–€2.40
• 1 pound vibrant Swiss chard, stems cut into 1/2-inch slices and leaves roughly chopped (cook the stems first as they take longer to soften)Est. price €2.50–€4.50
• 1/4 cup dry white wine (choose a crisp variety for best results)Est. price €0.40–€1.00
• 1/4 cup jewel-like pomegranate seeds (sprinkle over the dish before serving for a burst of freshness)Est. price €0.90–€1.80
• 1/4 cup pitted Kalamata olives, halved lengthwise (add a salty kick to the dish)Est. price €0.60–€1.20

Steps

1. 1

   Begin by cooking the couscous in a small saucepan following the instructions on the package. Season it with 1/2 teaspoon of salt during the cooking process. After it's done, drain the cooked couscous and then transfer it to a medium-sized bowl.

2. 2

   As the couscous simmers, coat both sides of the fish fillets with 1 tablespoon of oil and season them with 1 teaspoon of salt and 1/2 teaspoon of pepper. Massage each side of the fillets with 1 teaspoon of za'atar for added flavor.

3. 3

   Begin by heating a spacious non-stick skillet over medium-high heat, then add 1 tablespoon of oil. Once the oil is heated, carefully introduce the fish into the skillet, placing it skin-side down. Allow the fish to sear until the skin turns a delicious golden brown and becomes crispy, which should take around 4 to 6 minutes. Next, flip the fish over and continue cooking until it reaches an opaque color and easily flakes when prodded with a fork; this should take about 1 to 2 minutes more. Finally, transfer the cooked fish onto a rimmed baking sheet or plate for serving.

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• Cultural note

  Israeli couscous salad is a popular dish in Middle Eastern cuisine, known for its blend of savory and tangy flavors. The use of za'atar seasoning and kalamata olives reflects the traditional Mediterranean influence in this recipe. The incorporation of pomegranate seeds adds a touch of sweetness and color, which is…

• Seasonal note

  This dish is best enjoyed during the spring and summer months when Swiss chard, pomegranate seeds, and fresh lemons are in season. Arctic char is typically available all year round, while striped bass is more abundant in the spring and fall.

• Health note

  Crispy Fish with Israeli Couscous Salad is a nutritious dish rich in protein, healthy fats from olive oil, and omega-3 fatty acids from the fish. It is a good source of vitamins A, C, and K, as well as fiber. However, it is high in sodium and saturated fat, so it should be enjoyed in moderation.