Crisp Striped Bass With Preserved Lemon, Chickpeas, And Couscous

Name: Crisp Striped Bass With Preserved Lemon, Chickpeas, And Couscous
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters 19-oz. can chickpeas, drained and rinsed (about; 118 milliliters chopped fresh cilantro, plus whole leaves for garnish; 237 milliliters couscous, cooked according to package directions Harissa or other chile sauce to taste; 0 teaspoons cumin seeds; 4 servings Kosher salt and freshly ground black pepper; 2 Tbs chopped Moroccan preserved lemon (or 1 tsp. grated lemon zest); 3 Tbs extra-virgin olive oil; more for drizzling; 567 grams skin-on striped bass fillets each), scaled; 473 milliliters seeded, diced fresh tomatoes; 177 milliliters all-purpose unbleached flour

Need a dairy free and pescatarian main course? Crisp Striped Bass With Preserved Lemon, Chickpeas, And Couscous could be an outstanding recipe to try. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 493 calories, 37g of protein, and 17g of fat each. From preparation to the plate, this recipe takes around 45 minutes. If you have kosher salt and pepper, olive oil; more, couscous, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Heat the oven to 200F. Pat the fish fillets dry and season all over with1/2 tsp. salt and1/4 tsp. pepper.

Ingredients you will need

Fish Fillets

Pepper

Salt

Equipment you will use

Oven

Put the flour in a wide, shallow dish and lightly dredge the fish in the flour, shaking off any excess.

Ingredients you will need

All Purpose Flour

Fish

Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Arrange the fish skin side down in the pan so the fillets fit without touching. Cook undisturbed for 4 minutes. With a spatula, peek under a fillet to see if the skin is golden-brown and crisp. If not, cook 1 minute more. Flip the fillets and cook until lightly golden-brown and just cooked through, an additional 1 to 2 minutes.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Frying Pan

Spatula

Transfer to a wire rack set over a baking sheet and keep warm in the oven. Reduce the heat to medium, add the cumin seeds to the skillet, and cook, stirring, until fragrant, about 10 seconds.

Ingredients you will need

Cumin Seeds

Equipment you will use

Baking Sheet

Wire Rack

Frying Pan

Oven

Add the tomatoes,1/2 tsp. salt, and 3 Tbs. water and cook until they become saucy, 3 to 4 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes.

Ingredients you will need

Chickpeas

Tomato

Water

Salt

Add the preserved lemon (or lemon zest) and chopped cilantro. Season to taste with salt and pepper. Scrape a fork through the couscous to fluff it, and then divide it among 4 dinner plates.

Ingredients you will need

Preserved Lemon

Salt And Pepper

Lemon Zest

Cilantro

Couscous

Place the fish skin side up on the couscous. Spoon on the chickpea mixture and garnish with the harissa and a scattering of cilantro leaves. If desired, drizzle extra-virgin olive oilover the fish at the table. Serving Suggestions This dish is a complete meal in itself, but you could start it off with a simple salad.

Ingredients you will need

Fresh Cilantro

Chickpeas

Couscous

Harissa