I have to admit that Roasted Harissa Lemon Sablefish with Spring Time Couscous is a mouth full to remember the name of; but, it is also one you want to remember. Sablefish is in season right now, and there seems to be an abundance of it out in our area. I am hoping it is the same for you as this recipe is a lovely one to take you into springtime dining.
Sablefish is also known as black cod or butterfish. I have had it many times as butterfish when served at sushi restaurants, and I love it. When our fish CSA, Siren Fish, asked if we would like to play around with some and create new recipes we jumped on it. The fish is fattier than other white fish such as halibut or regular cod, which gives it a rich and creamy flavor; like butter. The taste is mild and does not have an oily flavor as some fish does. It is more delicate than regular cod and does not need a lot of time cooking. So far we have roasted as well as wrapping in parchment and steaming. I am excited for the weather to warm up and try cooking it on a salt brick on the grill. I think the smokiness of the grill will be good with this fatty fish.
For this recipe I lightly coat the fish with Herby Harissa Spice, then I covered it with Meyer lemon slices as well as a generous pour of olive oil before roasting it. To bring Springtime to this dish I made a toasted Isreali Couscous that is lightly seasoned with fresh fennel, carrots, shallots, and sugar snap peas.
This recipe is a great way to say “Hello Spring” while being light on the waistline!
Recipe: Roasted Harissa Lemon Sablefish with Spring Time Couscous
1 tablespoon olive oil
1/4 cup yellow onion, minced
1 small carrot, peeled and small dice
1/2 small fennel, small dice
15 sugar snap peas cut in halves
1 small garlic clove, finely minced
1 cup Israeli Couscous (Pearl Couscous)
1 1/4 cups water
1 tablespoon butter
1 pound sablefish, skin on
Herby Harissa Spice
1 Meyer lemon, thinly sliced
a generous drizzle of olive oil
In a large frying pan over medium-low heat add the olive oil and the yellow onion. Stir and cook for 2 minutes. Then add the carrot, fennel, and sugar snap peas, stir and cook for another 5 minutes over medium-low heat. You want the vegetables to still be bright and slightly crunchy. Stir in the garlic.
Pour the onion mixture into a small bowl and set aside.
Place the same frying pan over medium heat and add the couscous. While stirring the entire time, lightly toast the couscous for 3 minutes. Do not let it burn. Pour in the water, bring to a boil and then lower to very low heat and cover with a lid.
Cook for 5 minutes, then remove from the heat and set aside.
Preheat the oven to 400 and line a baking sheet with parchment paper.
Place the sablefish onto the parchment paper and sprinkle with the spice, then top with the lemon slices and drizzle with some olive oil.
Place into the oven and cook for 12 – 15 minutes until the fish is opaque and flakey.
Just before serving stir the vegetable mixture into the couscous along with the butter and lightly reheat for a minute.
Place the couscous onto a serving platter and top with the fish.