Crisp Striped Bass with Preserved Lemon, Chickpeas, and Couscous

Crisp Striped Bass with Preserved Lemon, Chickpeas, and Couscous
Photo by Scott Phillips

Ingredients

  • 2 cups seeded, diced fresh tomatoes
  • 1 19-oz. can chickpeas, drained and rinsed (about 2 cups)
  • 4 skin-on striped bass fillets (5 oz. each), scaled
  • ½ cup chopped fresh cilantro, plus whole leaves for garnish
  • 2 Tbs. chopped Moroccan preserved lemon (or 1 tsp. grated lemon zest)
  • ¾ cup all-purpose unbleached flour
  • Kosher salt and freshly ground black pepper
  • + 3 more ingredients
    • ¼ tsp. cumin seeds
    • 1 cup couscous, cooked according to package directions Harissa or other chile sauce to taste
    • 3 Tbs. extra-virgin olive oil; more for drizzling

Heat the oven to 200°F. Pat the fish fillets dry and season all over with 1/2 tsp. salt and 1/4 tsp. pepper. Put the flour in a wide, shallow dish and lightly dredge the fish in the flour, shaking off any excess. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering h...

View full recipe at Fine Cooking

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