Turbot with Tomatoes, Walnuts, and Capers Over Couscous

Name: Turbot with Tomatoes, Walnuts, and Capers Over Couscous
Ingredients: 2 tablespoons raw walnut pieces; 1 (6-ounce) turbot fillet (or substitute sole or halibut); Kosher or sea salt; Freshly ground black pepper; 2 large 12-Hour Tomatoes (page 2), drained and coarsely chopped; 1 teaspoon capers, drained; 1 teaspoon za’atar; 1/2 cup water; 1/3 cup Israeli couscous; Pinch of saffron threads

December 14, 2011

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.

Cooks' Note

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.