Za'atar is a pre-made spice blend of aromatic dried thyme or oregano, tart sumac, and nutty sesame seeds. Here, it flavors fish fillets served over a warm salad of wilted chard, crisp pomegranate seeds, briny olives, and salty feta.
Provided by Rhoda Boone
Categories 22-Minute Meals Fish Seafood Couscous Chard Pomegranate Olive Feta Dinner
Number Of Ingredients 12
Steps:
- In a small saucepan, cook couscous according to package directions, seasoning it with 1/2 teaspoon salt. Once cooked, drain the couscous and transfer to a medium bowl.
- While the couscous is cooking, drizzle 1 tablespoon oil over both sides of fish fillets and season with 1 teaspoon salt and 1/2 teaspoon pepper. Rub each side of each fillet with 1 teaspoon za'atar.
- Heat a large non-stick skillet over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, add fish to skillet, skin-side down, and sear until skin is golden brown and crispy, 4 to 6 minutes. Flip fish and cook until fish is opaque and flakes easily with a fork, 1 to 2 minutes more. Transfer fish to a rimmed baking sheet or plate.
- Add chard stems and wine to pan; cook for 30 seconds. Stir in chard leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper to skillet. Cover and cook until chard leaves are wilted, 2 to 3 minutes more.
- Add chard mixture to bowl with couscous. Fold in pomegranate seeds, olives, feta, and remaining 1/2 tablespoon oil. Squeeze lemon half over the mixture and toss to combine; taste and adjust seasoning.
- Divide couscous mixture among four plates and top with fish fillets, skin-side up.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love