Pistachio-Crusted Basawith Za’atar, Brussels Sprouts, and Couscous

Photo by Katy Lonergan

from HelloFresh meal delivery service

submitted by Katy Lonergan

preparation time: about 40 minutes

serves 4

16 ounces Brussels sprouts, trimmed and halved lengthwise
4 tablespoons extra-virgin olive oil, divided

4 teaspoons Za’atar
Salt and pepper to taste

2 ounces shelled pistachios, chopped finely
2 lemons, zested and juiced
½ cup Panko breadcrumbs

4 (6 ounces each) Basa fillets (or other white fish)
2 tablespoons Dijon mustard
1½ cups water
2 tablespoons vegetable stock concentrate
1½ cups uncooked couscous

2 small bunches fresh dill, roughly chopped

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Toss Brussels sprouts on baking sheet with ½ tablespoon olive oil and 1 teaspoon Za’atar. Season with salt and pepper, then place in the oven for about 20 minutes, until golden brown.

In a small bowl, combine pistachios, panko, half the lemon zest, and remaining Za’atar. Season with salt and pepper.

Once Brussels sprouts are golden brown, remove baking sheet from oven and nudge sprouts to one side to make room for the basa fillets. Place fillets on baking sheet and season with salt and pepper. Using a spoon or pastry brush, coat the top of the basa fillets evenly with Dijon mustard. Top fillets with panko mixture, pressing breading to adhere. Return baking sheet to oven for about 10 minutes, until fillets are flaky and opaque.

In a small pot over medium heat, bring 1½ cups water and vegetable stock concentrate to a boil. Add couscous and cook per instructions.

Fluff couscous with a fork and toss in half the chopped dill and remaining lemon zest. Serve basa on a bed of couscous with Brussels sprouts to the side. Finish with a squeeze of lemon on top and pinch of dill.

Za’atar is a Middle Eastern spice mix often comprised of: oregano, sumac, toasted sesame seeds, and cumin (or thyme and marjoram), coarse salt, and pepper.