8 Filets of Branzino 8 oz. Couscous 1 Medium Butternut Squash, Peeled and Cubed Pomegranate Seeds Pepitas, Toasted Dried Cranberries Mint, Torn 1 Head of Fennel, Shaved Za'atar Spice 2 Tbsp. Lemon Juice Olive Oil
Pomegranate Molasses
4 C Pomegranate Juice 1/2 C Sugar 1 T Lemon Juice
Za'atar Spice
1/4 C Sumac 2 T Thyme 1 T Sesame Seeds 2 T Marjoram 2 T Oregano 1 T Cumin 1 t Salt
A light dish with warm spices, we love this crispy branzino preparation to bridge the gap between summer and fall. Trade your saute pan for a wood plank on the grill if you're feeling outdoorsy! Mediterranean dieters, this recipe is for you!
Recipe images by Bruce Plotkin Photography.
COOKING INSTRUCTIONS:
1
Make Za'atar Spice
Combine sumac, thyme, sesame seeds, marjoram, oregano, cumin, and salt.
Reserve.
2
Make Pomegranate Molasses
Using a 4-quart saucepan, mix pomegranate juice, sugar and lemon juice.
Cook over medium heat until sugar dissolves.
Reduce heat to medium-low, reduce until contents yield 1 cup, taking about 1 hour.
Let molasses cool.
3
Make the Couscous Salad
Preheat the oven to 400° F.
Place couscous in a bowl, adding salt and pepper to taste.
Cover with hot water, just enough to cover the couscous.
Cover, let sit for 5 minutes.
Fluff with fork.
Toss squash with olive oil, salt, and pepper.
Roast squash in the oven until tender and lightly brown, approximately 20 minutes.
When squash is finished, take out of the oven and let cool.
Mix in cous cous, dried cranberries, fennel, pepitas, mint, lemon juice and some olive oil.
4
Cook the Branzino
Preheat saute pan over medium-high heat.
Season Branzino with za'atar and a pinch of salt.
Place Branzino in the pan with the skin side facing down.
Press lightly with a spatula.
When skin is lightly brown, flip Branzino, count to ten seconds and remove from the pan.
Drizzle molasses over Branzino and salad on a plate.
