BROILED SOLE & CHERRY TOMATOES with HERBED SCALLION COUSCOUS
Every year about this time, I begin to tire of heavy winter meals and crave flavors that come with warmer days. Here, cherry tomatoes (which are somehow blissfully exempt from "winter tomato" texture) are broiled to bursting, lending sweet acidity to the quick cooking fish. Lemony basil flecked couscous rounds out the dish with its tender herb brightness. Best of all, this dinner will be on the table in less than 30 minutes, and will leave you with minimal clean up!
BROILED SOLE & CHERRY TOMATOES with HERBED SCALLION COUSCOUS
serves 4
INGREDIENTS
1/4 cup extra virgin olive oil, plus more for drizzling
zest of 1 lemon
3 tablespoons freshly squeezed lemon juice
1/2 cup fresh parsley leaves, chopped
1/2 cup fresh basil leaves, chopped
3 scallions, minced (white and green parts)
2 cloves garlic, minced
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon capers, drained and minced
1 cup whole wheat couscous
1 and 1/2 cups boiling water
4 dover sole or flounder fillets
1 pint cherry tomatoes
INSTRUCTIONS
In a medium bowl, whisk together olive oil, lemon zest, lemon juice, parsley, basil, scallions, garlic, salt and pepper. Place 2 tablespoons of the mixture in a small bowl, stir in minced capers, and set aside.
Place couscous in a large bowl and pour the boiling water over it. Cover bowl with plastic wrap and let sit for 10 - 15 minutes. Fluff with a fork, then stir in medium bowl of herb mixture until thoroughly combined.
Heat broiler. Place fish fillets on a large rimmed baking sheet, drizzle with olive oil, and season with salt and pepper on both sides of fillets. Add cherry tomatoes to the baking sheet, drizzle with olive oil and season with salt and pepper. Place under broiler and cook anywhere from 4-6 minutes, until fish is opaque and tomatoes have burst.
Divide couscous, fish, and tomatoes between four plates, then spoon 1/4 of reserved herb/caper mixture onto each fillet.