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.

　　

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

　　

Step 1

Toast the walnut pieces in a small, dry skillet over medium-high heat, shaking the skillet frequently, until they are very fragrant and starting to brown, 3 to 4 minutes. Immediately transfer the nuts to a plate, let cool, and then coarsely chop.

　　

Step 2

Lightly season the turbot fillet with salt and pepper. Combine the tomatoes, walnuts, capers, and za’atar in a small bowl and mix well. Pack on top of the turbot fillet.

　　

Step 3

Pour the water into a small saucepan fitted with a lid over medium-high heat. Bring to a boil, decrease the heat until the water is at a bare simmer, and stir in the couscous, saffron, and a sprinkling of salt. Place the turbot fillet on top of the couscous and water, cover, and let cook until the couscous has absorbed almost all of the water and the turbot flakes easily with a fork, about 10 minutes.

　　

Step 4

Use a large spatula to carefully lift the turbot and transfer it to a plate, spoon the couscous around it, and eat.

　　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.

　　Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan. Text copyright © 2011 by Joe Yonan; photographs copyright © 2011 by Ed Anderson. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Joe Yonan is the food and travel editor at the Washington Post, where he writes the award-winning "Cooking for One" column. Joe's work also earned the Post the 2009 and 2010 James Beard Foundation's award for best food section. He is the former travel editor at the Boston Globe. Visit www.joeyonan.com.