Greek-Inspired Lemon-Pepper Basa with Couscous and Creamy Feta Sauce

Pan-fried lemon-pepper basa served over a Greek-style couscous salad with tomatoes, cucumber, olives, and radishes, finished with a creamy feta-yogurt sauce.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry all produce.

Step 2

Cook couscous: To a medium pot, add 2/3 cup (1 1/3 cups) water, vegetable stock powder and 1 tbsp (2 tbsp) butter. Bring to a boil over high heat. Once boiling, stir in couscous. Remove from heat, cover and set aside 5 min to rehydrate.

Step 3

Prepare ingredients: Quarter tomatoes. Cut cucumber into 1/4-inch pieces. Strain olives, reserving 2 tsp (4 tsp) olive brine in a small bowl; roughly chop olives. Trim roots or top of radishes, if needed; cut radishes into 1/4-inch pieces. To a large bowl, add tomatoes, olives, radishes and shallot.

Step 4

Prep and cook basa: Pat basa dry with paper towels, pressing well to absorb as much moisture as possible; season with salt. On a large plate, combine 1/2 tbsp (1 tbsp) flour and lemon-pepper seasoning. Lay basa over flour mixture, pressing to coat evenly; flip and repeat until fully coated. Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil and 1 tbsp (2 tbsp) butter. When butter melts, add basa; pan-fry 3–4 min per side, until cooked through.

Step 5

Toss salad and mix sauce: To the large bowl with veggies, add 1 tsp (2 tsp) oil and red wine vinegar. Season with salt and pepper, then mix to coat. Add couscous; toss to combine. To the small bowl with reserved olive brine, add yogurt sauce and feta; mix to combine.

Step 6

Finish and serve: Divide couscous between plates. Top with fish and dollop with creamy feta sauce.