I got the idea for packing pungent combinations of toppings onto fish before it cooks from Nate Appleman’s gorgeous book, A16: Food + Wine. I like to take it a step further and cook the fish over saffron-infused beads of Israeli couscous. This recipe is a great use for my 12-Hour Tomatoes (page 2), but if you don’t already have some in your refrigerator, you can substitute three or four sun-dried tomato halves packed in oil. Eat this fish with sautéed greens or a salad.
Ingredients
Step 1
Toast the walnut pieces in a small, dry skillet over medium-high heat, shaking the skillet frequently, until they are very fragrant and starting to brown, 3 to 4 minutes. Immediately transfer the nuts to a plate, let cool, and then coarsely chop.
Step 2
Lightly season the turbot fillet with salt and pepper. Combine the tomatoes, walnuts, capers, and za’atar in a small bowl and mix well. Pack on top of the turbot fillet.
Step 3
Pour the water into a small saucepan fitted with a lid over medium-high heat. Bring to a boil, decrease the heat until the water is at a bare simmer, and stir in the couscous, saffron, and a sprinkling of salt. Place the turbot fillet on top of the couscous and water, cover, and let cook until the couscous has absorbed almost all of the water and the turbot flakes easily with a fork, about 10 minutes.
Step 4
Use a large spatula to carefully lift the turbot and transfer it to a plate, spoon the couscous around it, and eat.
Za’atar is a tangy Middle Eastern spice blend that includes sumac and is found in Middle Eastern markets or online at Penzeys.com. If you can’t find it easily, you can use a dried Italian herb mix instead, for a slightly different flavor.
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