Name: Crispy Za'atar Fish With Israeli Couscous, Swiss Chard, and Feta
Cook time: 17 minutes
Total time: 20 minutes
Ingredients: 1 cup Israeli or pearl couscous; 1 3/4 teaspoons kosher salt; 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; 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; 1/2 lemon

Image may contain Food Seasoning Sesame and Plant

Crispy Za'atar Fish with Israeli Couscous, Swiss Chard, and FetaPhoto by Andrew Purcell, Food Styling by Rhoda Boone

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.

Cooks' Note:

If you can't find za'atar in the spice section of your local market, just order it online at penzeys.com.

Recipe information

Total Time
20 minutes

Ingredients

1 cup Israeli or pearl couscous

1 3/4 teaspoons kosher salt

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

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

1/2 lemon

Preparation

Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Divide couscous mixture among four plates and top with fish fillets, skin-side up.

Recipe notes

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