While some recipes require elaborate introductions justifying particular flavor combinations, the creation from Epicurious member Sarah Perl of Brooklyn, New York, needs little justification as it eventually won her a husband. Perl also praises the dish for its versatility: “It’s simple enough for a weeknight dinner and special enough for a dinner party.” So, choose a fresh fish fillet and serve up this dish in the name of romance.

　　

Ingredients

makes 2 servings

　　1 cup dry Italian-flavored bread crumbs

　　1/4 cup freshly grated Parmigiano-Reggiano cheese (about 1 ounce)

　　3/4 teaspoon coarse sea salt

　　1/8 teaspoon freshly ground black pepper

　　2 (8-ounce) tilapia fillets

　　3 tablespoons olive oil

　　1 cup chicken stock or low-sodium chicken broth

　　1 cup Israeli couscous

　　1 bunch green onions (white and light green parts only), thinly sliced

　　1 small red onion, finely diced

　　4 garlic cloves, minced

　　1 (6-ounce) jar marinated artichokes, drained and liquid reserved

　　1/2 cup cherry tomatoes, quartered

　　2 tablespoons bottled capers, drained

　　1/2 cup vegetable stock

　　1 1/2 teaspoons unsalted butter

　　3 tablespoons lemon juice

　　

Step 1

On a large plate, stir together the bread crumbs, cheese, 1/2 teaspoon salt, and the black pepper. Rinse the tilapia fillets and pat dry, then coat on both sides with the breadcrumb mixture.

　　

Step 2

In a large nonstick skillet over moderately high heat, heat 2 tablespoons of the olive oil until hot but not smoking. Add the tilapia fillets and sauté, turning once, until golden and just cooked through, 4 to 5 minutes total. Transfer the tilapia to a plate and keep warm.

　　

Step 3

In a medium saucepan over moderately high heat, bring the stock to a boil. Remove from the heat and stir in the couscous and the remaining 1/4 teaspoon salt. Let stand, covered, for 10 minutes, then stir in the green onions. Cover and keep warm.

　　

Step 4

While the couscous is standing, prepare the sauce: In the skillet that was used to cook the fish, heat the remaining 1 tablespoon olive oil over moderately low heat. Add the red onion and sauté, stirring frequently, about 1 minute. Add the garlic and sauté, stirring frequently, until the onion is soft, about 2 more minutes. Add the artichokes and sauté, stirring occasionally, about 2 more minutes. Add the tomatoes and capers and sauté, stirring occasionally, until the tomatoes start to soften, about 3 more minutes. Stir in the reserved artichoke liquid, the vegetable stock, butter, and lemon juice and simmer, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.

　　

Step 5

Divide the couscous between 2 plates and top each with a tilapia fillet. Spoon the sauce over the fish and couscous and serve immediately.

　　The Epicurious Cookbook