Za’atar-Rubbed Snapper with Couscous Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 430
- Total Fat
- 14 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 60 milligrams
- Sodium
- 509 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 5 grams
- Protein
- 40 grams
- Sugar
- 5 grams
- Total: 40 min
- Active: 40 min
Ingredients
3/4 cup couscous
2 lemons
1/4 cup extra-virgin olive oil, plus more for drizzling
1 red bell pepper, diced
1 cucumber, peeled, seeded and diced
2 plum tomatoes, diced
1/2 small shallot, minced
1 cup packed fresh parsley, chopped, plus more for topping
Kosher salt and freshly ground pepper
4 teaspoons za'atar seasoning
4 red snapper fillets (about 1 1/2 pounds)
Directions
- Place the couscous in a large heatproof bowl. Bring 1 cup water to a simmer in a small saucepan; pour over the couscous, cover and let stand until the water is absorbed, about 10 minutes.
- Meanwhile, grate the zest of 1 lemon, juice 1 1/2 lemons and cut the remaining 1/2 lemon into 4 wedges. Fluff the couscous and add 2 tablespoons olive oil, the lemon juice, bell pepper, cucumber, tomatoes, shallot and parsley; season with salt and pepper. Refrigerate while the fish cooks.
- Mix the za'atar, lemon zest and 1/2 teaspoon each salt and pepper in a small bowl. Rub onto the flesh side of the fish. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add 2 fish fillets skin-side down, pressing gently to prevent them from curling. Cook until the edges turn opaque, about 4 minutes. Carefully flip the fish and cook until just opaque throughout, about 2 minutes; remove to plates. Add the remaining 1 tablespoon olive oil and repeat with the remaining 2 fish fillets.
- Top the fish with parsley and drizzle with olive oil. Serve with the couscous salad and lemon wedges.
Cook’s Note
You don’t need much olive oil to cook this low-cal snapper, but a drizzle at the end adds extra flavor!