CRISPY ZA'ATAR FISH WITH ISRAELI COUSCOUS, SWISS CHARD, AND FETA
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.
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Babu Bugaisa
[email protected]I'm definitely going to try this recipe again.
Mitro Das
[email protected]This recipe is a great way to use up leftover fish.
Lornie medina
[email protected]I'm not sure if I did something wrong, but my fish didn't come out crispy at all.
Manthar Rajput
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming, but it's worth the effort.
Sultan Md
[email protected]I loved the crispy skin on the fish, but the flesh was a bit overcooked.
Montana Rix
[email protected]This recipe is a great starting point, but I think it can be improved with a few tweaks.
Thembi Johanna
[email protected]I'm not a fan of zaatar, so I substituted another spice blend. It turned out great!
Destiny Smithy
[email protected]The instructions were a little confusing, but I eventually figured it out.
Naib Solangi
[email protected]I found the recipe to be a bit bland. I think it could use more seasoning.
Turmet Mathew
[email protected]The fish was a little dry, but the flavors were still good.
ESTHER IRUNGU
[email protected]I highly recommend this recipe. It's easy to make and the results are incredible.
Dil Rub
[email protected]This recipe is a keeper! I will definitely be making it again.
Reuben Dyer
[email protected]I wasn't sure how the zaatar and fish would go together, but I was pleasantly surprised. The flavors were amazing!
Udip Mahara
[email protected]This is one of my favorite fish recipes. The zaatar gives it a unique and delicious flavor.
August Steffen
[email protected]I've made this dish several times and it's always a hit. The fish is always crispy and the flavors are fantastic.
Mahealom Mahi
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.
Renee Kilgore
[email protected]I love the combination of flavors in this dish. The zaatar and fish go so well together.
lalit bist
[email protected]This recipe was easy to follow and the results were amazing. The fish was cooked perfectly and the flavors were incredible.
Amina abrar Amina
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the crispy fish and the Israeli couscous was a great side.
Pogtopia _ Home
[email protected]Absolutely delicious! The flavors of the zaatar and fish complemented each other perfectly.