Baked Chilean Seabass with Pistachio Caper Salsa and Couscous

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By Skyler Bouchard Oppenheim

Baked Chilean Seabass with Pistachio Caper Salsa and Couscous

Name: Baked Chilean Seabass with Pistachio Caper Salsa and Couscous
Cuisine: American
Ingredients: ▪️2 cups Israeli cooked couscous, cooked according to instructions to and tossed in olive oil; 1 lb Chilean Seabass (skin removed and deboned — or another fish of your choice); ▪️4 cloves of garlic, chopped; ▪️Olive oil; ▪️Kosher salt; ▪️Pepper; ▪️Mediterranean or Greek seasoning (I used @spiceology Greek Freak); ▪️1/2 cup dry 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; ▪️1/2 cup unsalted pistachios; ▪️1/3 cup finely chopped parsley; ▪️1/3 cup finely chopped mint (just buy one bunch and chop it); ▪️2 1/2 tbsp capers; ▪️1 clove garlic, minced; ▪️1 whole lemon - juice and zest; ▪️1/4 cup extra virgin olive oil; ▪️Pinch of kosher salt (to taste); ▪️Black pepper (to taste)

4 steps

Updated at: Thu, 17 Aug 2023 04:01:20 GMT

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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

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

½ cupunsalted pistachios

⅓ cupparsley

finely chopped

⅓ cupmint

finely chopped, just buy one bunch and chop it

2 ½ Tbspcapers

1 clovegarlic

minced

1whole lemon

juice and zest

¼ cupextra virgin olive oil

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.