Crispy Za'atar Fish With Israeli Couscous, Swiss Chard, and Feta

Ingredients for Crispy Za'atar Fish With Israeli Couscous, Swiss Chard, and Feta

• 240ml Israeli or pearl couscous

• 1 3/4 teaspoons kosher salt

• 40ml extra-virgin olive oil, divided

• 4 (170g) arctic char or striped bass fillets, preferably skin on (about 3/4-inch thick)

• 3/4 teaspoons freshly ground black pepper

• 40ml za'atar seasoning

• 450g Swiss chard, stems cut into 1/2-inch slices, leaves roughly chopped

• 60ml dry white wine

• 60ml pomegranate seeds

• 35g pitted Kalamata olives, halved lengthwise

• 80g crumbled feta

• 1/2 lemon

In a small saucepan, cook couscous according to package directions, seasoning it with 1/2 teaspoons 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 teaspoons 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 teaspoons salt, and 1/4 teaspoons 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 tablespoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.