In this flavorful Middle-Eastern-inspired dish, a coating of saffron yogurt before baking our fish imparts the spice’s delicately bittersweet flavor and helps keep the fish deliciously moist. It gets tangy-sweet contrast from our roasted pepper and almond relish spooned on top.
Ingredients
Ingredients
- 10 1/2 oz Wild Alaskan Pollock Fillets
- 1 c Yellow Couscous
- 1 Zucchini
- 1 Garlic
- 1/2 c Plain Greek Yogurt
- 1 Saffron
- 1 tbsp Sherry Vinegar
- 1 oz Roasted Piquillo Peppers
- 2 tbsp Roasted Almonds
- 1 tbsp Ras El Hanout
Instructions
Instructions
Prepare the ingredients & make the relish:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. In a bowl, combine the saffron and 1/3 of the vinegar. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Medium dice the zucchini. Roughly chop the peppers. Roughly chop the almonds. In a bowl, combine the chopped peppers and almonds and half the remaining vinegar. Drizzle with olive oil and season with salt and pepper; stir to combine.
Cook the couscous:
In a small pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork; season with salt and pepper to taste. Cover to keep warm.
Make the saffron yogurt:
While the couscous cooks, in a bowl, combine the yogurt, saffron-vinegar mixture, and as much of the garlic paste as you’d like. Season with salt and pepper to taste. Transfer half the saffron yogurt to a small bowl and set aside for serving.
Coat & bake the fish:
While the couscous continues to cook, line a sheet pan with aluminum foil. Lightly oil the foil. Pat the fish dry with paper towels. Halve each fillet crosswise. Season with salt and pepper on both sides. Place on the sheet pan. Evenly top the seasoned fillets with the remaining saffron yogurt; spread into a even layer, then drizzle each with olive oil. Bake 6 to 8 minutes, or until the fish is opaque and cooked through. Remove from the oven.
Cook the zucchini:
While the fish bakes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add half the ras el hanout (you will have extra); cook, stirring occasionally, 2 to 3 minutes, or until browned and slightly softened. Turn off the heat and season with salt and pepper to taste.
Finish the couscous & serve your dish:
Add the cooked zucchini, remaining vinegar, and a drizzle of olive oil to the pot of cooked couscous. Stir to combine and season with salt and pepper to taste. Serve the baked fish over the finished couscous. Top the fish with the relish. Serve with the reserved saffron yogurt on the side. Enjoy!