By Skyler Bouchard Oppenheim
Baked Chilean Seabass with Pistachio Caper Salsa and Couscous
Updated at: Thu, 17 Aug 2023 04:01:20 GMT
Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
29
High
Nutrition per serving
Calories821.2 kcal (41%)
Total Fat51.7 g (74%)
Carbs54.5 g (21%)
Sugars3.2 g (4%)
Protein27.7 g (55%)
Sodium816.8 mg (41%)
Fiber8 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For the fish/couscous:
2 cupscouscous
Israeli, cooked, cooked according to instructions to and tossed in olive oil
1 lbSeabass
Chilean, skin removed and deboned or another fish of your choice
4 clovesgarlic
chopped
Olive oil
Kosher salt
Pepper
Mediterranean seasoning
or Greek, I used
½ cupdry white wine
I used an Albarino, if you prefer to not cook with alcohol, go with 1/2 cup veg stock plus juice of 1 lemon
For the pistachio caper salsa
Instructions
Step 1
Preheat the oven to 425 degrees.
Step 2
Prepare the Israeli couscous according to instructions and toss in olive oil to prevent sticking.
Step 3
Add garlic to a baking dish. Place the seabass on top. Rub the fish with olive oil, salt, pepper and Mediterranean seasoning. Pour 1/2 cup of wine into the dish. Add a sprig of thyme if you have it on hand (or skip like I did). Bake 15-20 minutes until 145 degrees internallly.
Step 4
Plate the fish on top of the couscous. Top with lots of the salsa.
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