Serves 4
20 min
Crispy Za'atar Fish With Israeli Couscous, Swiss Chard, and Feta
Recipe GLPRaf12c400bbfe20
A vibrant Mediterranean dish featuring pan-seared arctic char or striped bass with a crispy za'atar crust, served over fluffy Israeli couscous tossed with sautéed Swiss chard, pomegranate seeds, Kalamata olives, and crumbled feta cheese. Finished with a bright squeeze of fresh lemon juice.
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Ingredients
1 cup Israeli or pearl couscous
1 3/4 teaspoons kosher salt, divided
2 1/2 tablespoons extra-virgin olive oil, divided
4 (6-ounce) arctic char or striped bass fillets, preferably skin-on, about 3/4-inch thick
3/4 teaspoon freshly ground black pepper, divided
8 teaspoons za'atar seasoning
1 pound Swiss chard, stems cut into 1/2-inch slices, leaves roughly chopped
1/4 cup dry white wine
1/4 cup pomegranate seeds
1/4 cup pitted Kalamata olives, halved lengthwise
1/2 cup crumbled feta cheese
1/2 lemon
Directions
Bring a small saucepan of water to a boil. Add the Israeli couscous and 1/2 teaspoon of the salt, then cook according to package directions until tender. Drain the couscous thoroughly and transfer it to a medium bowl; set aside.
While the couscous cooks, pat the fish fillets dry with paper towels. Drizzle both sides of each fillet with 1 tablespoon of the olive oil. Season each fillet on both sides with 1/4 teaspoon of the remaining salt and 1/8 teaspoon of the remaining pepper. Coat each side of each fillet with 1 teaspoon of the za'atar, gently pressing it so it adheres.
Heat a large non-stick skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and let it shimmer. Place the fish fillets skin-side down in the hot skillet and cook without moving them for 4 to 6 minutes until the skin becomes golden brown and crispy. Carefully flip each fillet and cook for 1 to 2 minutes more until the fish is opaque and flakes easily when tested with a fork, reaching an internal temperature of 145°F. Transfer the fish to a plate or rimmed baking sheet.
Add the sliced chard stems and the white wine to the same skillet, stirring occasionally for about 30 seconds. Stir in the roughly chopped chard leaves along with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover the skillet and cook for 2 to 3 minutes until the chard leaves are completely wilted and tender.
Transfer the cooked chard mixture to the bowl with the couscous. Add the pomegranate seeds, halved Kalamata olives, and crumbled feta. Drizzle with the remaining 1/2 tablespoon olive oil and squeeze the juice from the lemon half over everything. Toss gently to combine and taste; adjust seasoning with additional salt or pepper if needed.
Divide the couscous mixture evenly among four serving plates. Top each plate with one crispy fish fillet, skin-side up, and serve immediately.
