Crispy Za'atar Fish With Israeli Couscous, Swiss Chard, and Feta
A Mediterranean-inspired dish featuring crispy fish fillets seasoned with za'atar, served over pearl couscous with Swiss chard, pomegranate seeds, olives, and feta cheese. The combination creates a perfect balance of textures and flavors, from crispy fish skin to tender greens and chewy couscous.
Ingredients
- •1 cup Israeli or pearl couscous
- •1¾ teaspoons kosher salt
- •2½ tablespoons extra-virgin olive oil
- •4 piece arctic char or striped bass fillets
- •¾ teaspoon freshly ground black pepper
- •8 teaspoons zaatar seasoning
- •¼ cup dry white wine
- •¼ cup pomegranate seeds
- •¼ cup pitted Kalamata olives
- •½ cup crumbled feta
- •½ piece lemon
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
5 min
- 3.
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.
8 min
- 4.
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.
4 min
- 5.
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.
3 min
- 6.
Divide couscous mixture among four plates and top with fish fillets, skin-side up.
2 min
