Active Time

　　17 minutes

　　Total Time

　　20 minutes

　　Za'atar is a pre-made spice blend of aromatic dried thyme or oregano, tart sumac, and nutty sesame seeds. Here, it flavors fish fillets served over a warm salad of wilted chard, crisp pomegranate seeds, briny olives, and salty feta.

　　

Ingredients

1 cup Israeli or pearl couscous

　　1 3/4 teaspoons kosher salt

　　2 1/2 tablespoons extra-virgin olive oil, divided

　　4 (6-ounce) arctic char or striped bass fillets, preferably skin on (about 3/4-inch thick)

　　3/4 teaspoon freshly ground black pepper

　　8 teaspoons za'atar seasoning

　　1 pound Swiss chard, stems cut into 1/2-inch slices, leaves roughly chopped

　　1/4 cup dry white wine

　　1/4 cup pomegranate seeds

　　1/4 cup pitted Kalamata olives, halved lengthwise

　　1/2 cup crumbled feta

　　1/2 lemon

　　

Step 1

In a small saucepan, cook couscous according to package directions, seasoning it with 1/2 teaspoon salt. Once cooked, drain the couscous and transfer to a medium bowl.

　　

Step 2

While the couscous is cooking, drizzle 1 tablespoon oil over both sides of fish fillets and season with 1 teaspoon salt and 1/2 teaspoon pepper. Rub each side of each fillet with 1 teaspoon za'atar.

　　

Step 3

Heat a large non-stick skillet over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, add fish to skillet, skin-side down, and sear until skin is golden brown and crispy, 4 to 6 minutes. Flip fish and cook until fish is opaque and flakes easily with a fork, 1 to 2 minutes more. Transfer fish to a rimmed baking sheet or plate.

　　

Step 4

Add chard stems and wine to pan; cook for 30 seconds. Stir in chard leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper to skillet. Cover and cook until chard leaves are wilted, 2 to 3 minutes more.

　　

Step 5

Add chard mixture to bowl with couscous. Fold in pomegranate seeds, olives, feta, and remaining 1/2 tablespoon oil. Squeeze lemon half over the mixture and toss to combine; taste and adjust seasoning.

　　

Step 6

Divide couscous mixture among four plates and top with fish fillets, skin-side up.

　　Cooks' Note:

　　If you can't find za'atar in the spice section of your local market, just order it online at penzeys.com.