Crispy Za'Atar Fish With Israeli Couscous, Swiss Ch

Name: Crispy Za'Atar Fish With Israeli Couscous, Swiss Chard, And Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Crispy Za'Atar Fish With Israeli Couscous, Swiss Chard, And Feta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crispy Za'Atar Fish With Israeli Couscous, Swiss Chard, And Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions