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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.

Ethan Mick

with Roasted Pepper Relish  & Saffron Yogurt

Baked Wild Alaskan Pollock

Wild Alaskan Pollock Fillets

Yellow Couscous

Zucchini

Garlic

Plain Greek Yogurt

Saffron

Sherry Vinegar

Roasted Piquillo Peppers

Roasted Almonds

Ras El Hanout

Ingredients

oven

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.

Prepare the ingredients & make the relish:

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.

Cook the couscous:

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.

Make the saffron yogurt:

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.

Coat & bake the fish:

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.

Cook the zucchini:

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!