Ingredients
Salt & pepper
2 tbsp. olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
½ cup dry white wine
1 tbsp. dried oregano
¼ tsp. red pepper flakes
1 cup cherry tomatoes, quartered
1 cup diced canned tomatoes, plus juice
½ cup pitted kalamata olives
2 tbsp. capers
1 tbsp. cold unsalted butter
2 cups couscous
3 cups chicken stock (or water)
1 tbsp. unsalted butter
1 tsp. salt
2 tbsp. flat leaf parsley, chopped
Directions
Score skin of each fillet making sure not to cut too deep. Season both sides with salt & pepper. Heat a large sauté pan over medium high heat, add the olive oil. When oil starts to shimmer, place fillets in pan skin side down and press lightly to keep skin from curling. Cook for about 4 minutes then turn over and cook for another 2 minutes. Remove from pan and place on serving platter.
In a medium saucepan, bring chicken stock, butter and salt to a boil. Turn off the heat, add couscous and cover with tight fitting lid. Allow liquid to absorb, about 5 – 10 minutes, fluff with a fork, add fresh chopped parsley, then make sauce.
Add the onions to the sauté pan and cook until translucent, add the garlic and cook until fragrant about 30 seconds. Add the wine and allow to reduce to about half. Add diced canned tomatoes, fresh cherry tomatoes, olives and capers; let reduce and thicken slightly then finish with cold butter.
Place couscous on platter around fish, add sauce and serve.
Serves 4
