lemon-butter black cod WITH LEMONY COUSCOUS AND ARUGULA SALA

Ingredients

14 cups low-sodium chicken stock or vegetable stock (or

BTB + water-see page 21)

4 lemons

4 garlic cloves

½ bunch parsley or dill

5 basil sprigs

¼ cup roasted salted almonds

1 cup couscous

Kosher salt

4 tablespoons extra-virgin olive oil

1 teaspoon Dijon mustard

½ teaspoon plus 1 tablespoon honey

Freshly ground black pepper

¼ cup drained capers or chopped green olives

2 cups baby arugula

¼ cup all-purpose flour

4 (6-ounce) black cod fillets

3 tablespoons unsalted butter

Directions

1. Warm 14 cups of the stock in a small saucepan over medium heat or in the microwave in 30-second intervals until heated.

2. Slice 1 lemon into thin rounds and another lemon into 8 wedges (don/t worry about the other 2 lemons yet). Chop the garlic. Finely chop the parsley leaves and tender stems and the basil leaves; keep them separate. Chop the almonds.

3. Combine the couscous and ½ teaspoon salt in a large bowl. Pour over the warm stock and stir to combine. Cover the bowl with a plate or plastic wrap and let stand for 5 minutes, until the liquid has been completely absorbed. Fluff with a fork and let cool slightly.

4. Meanwhile, grate the zest of 1 of the remaining lemons directly into a lidded jar, then halve the lemon and squeeze in the juice. Add 2 tablespoons of the olive oil, the mustard, ½ teaspoon of the honey, ½ teaspoon salt, and some pepper. Close the jar and shake vigorously until combined, about 30 seconds.

5. Pour the dressing over the couscous and toss to coat. Stir in the almonds, capers, half the parsley, all the basil, and the arugula. Taste and adjust the seasoning.

6. Pour the flour onto a plate. Pat the black cod fillets completely dry and season all over with 1 teaspoon salt and some pepper. Lightly dredge the fillets in the flour, pressing to adhere and shaking off any excess.

7. Warm the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. When it shimmers, add the fish and cook until the bottom is golden and the fish is mostly opaque, 4 to 6 minutes. Flip gently and cook on the second side just until the fish flakes easily, 2 to 3 minutes more. Transfer the fish to a plate.

8. Turn down the heat under the skillet to medium (no need to wipe it out) and add the butter. When the butter has melted, add the garlic and cook just until fragrant, about 30 seconds. Grate the zest of the remaining lemon into the skillet, then halve the lemon and squeeze in the juice. Add the remaining % cun stock and 1 tablespoon honey and stir, scraping the bottom of the pan to loosen any stuck- on bits. Add the lemon slices. Bring to a simmer and cook, stirring occasionally, until slightly reduced, about 2 minutes. Taste and adjust the seasoning, then return the fish to the skillet and spoon the sauce over the fillets. Cook for 1 minute more to warm evervthing through.

Notes

learn Dredging the fish (or any protein) in flour before cooking it creates a delicate crust that helps it soak up the lemony sauce.

swap For a dairy-free version, replace the butter with more olive oil. • Use cod, sole, flounder, or halibut instead of black cod. Salmon also works

beautifully here. • Use pearl couscous, quinoa, or farro instead of couscous; note that these require more cooking time, so check the package directions.

rif For a spicy kick, add a pinch of red pepper flakes along with the garlic. For some extra brightness in the salad, add diced cucumbers or halved cherry tomatoes, and for creaminess, toss in some crumbled feta.