8 Filets of Branzino
8 oz. Cous Cous
1 Medium Butternut Squash, Peeled and Cubed
1 Head of Fennel, Shaved
2 Tbsp. Lemon Juice
• Pomegranate Molasses •
4 Cu. Pomegranate Juice
1/2 Cu. Sugar
1 Tbsp. Lemon Juice
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!
Make Za'atar Spice
Combine sumac, thyme, sesame seeds, marjoram, oregano, cumin and salt.
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.
Make the Cous Cous Salad
Preheat the oven to 400° F.
Place cous cous in a bowl, adding salt and pepper to taste.
Cover with hot water, just enough to cover the cous cous.
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 oven and let cool.
Mix in cous cous, dried cranberries, fennel, peptias, mint, lemon juice and some olive oil.
Cook the Branzino
Preheat saute pan over medium-high heat.
Season Branzino with za'atar and a pinch of salt.
Place Branzino in pan with the skin side facing down.
Press lightly with a spatula.
Wnen skin is lightly brown, flip Branzino, count to ten seconds and remove from the pan.
Drizzle molasses over Branzino and salad on a plate.