One-Pan Lemony Pollock with Pearl Couscous
This one-pan wonder is a weeknight hero that can easily double duty for entertaining. Tender, flaky Wild Alaska Pollock is cooked in the same pan as fragrant pearl couscous that’s got the pop of green peas, the zing of lemon and a hit of delicate, herbaceous dill. Wild Alaska Pollock is a sustainable choice that’s prized for its mild, slightly sweet flavor and versatility—it soaks up spices and aromatics beautifully while still holding its delicate texture. Because it’s lean yet hearty, it feels light enough for an everyday meal but special enough to serve to guests.
Serves 4
INGREDIENTS
1½ pounds Wild Alaska Pollock fillets, thawed and cut into 4 ounce portions
2 tablespoons olive oil, divided
3 tablespoons unsalted butter
2 shallots, minced
2 garlic cloves, minced
⅓ cup diced pancetta
1 cup pearl couscous
¼ teaspoon chili flakes
1 lemon, zested and juiced
1 cup frozen peas, thawed
¼ cup chopped dill, plus more fronds for garnish
¼ cup chopped flat leaf parsley, plus more for garnish
Kosher salt and freshly ground black pepper
METHOD
Rub Wild Alaska Pollock fillets on all sides with 1 tablespoon of olive oil, then season with salt and pepper. Set aside.
In a large skillet with high sides over medium heat, add remaining 1 tablespoon olive oil and pancetta, shallot and garlic and sauté—stirring often—for about 2 to 3 minutes or until pancetta starts to brown slightly. Add butter and sauté for another minute.
Add couscous and chili flake to pan and stir to combine. Cook for 1 to 2 minutes stirring frequently—until lightly toasted. Stir in lemon zest and season with salt and pepper.
Add 1½ cups water, stir, then bring to a boil then reduce to a low simmer. Arrange prepared Wild Alaska Pollock fillets atop, then cover. Cook at a low simmer for about 12 minutes or until fish is tender and cooked through and pearl couscous is al dente.
Gently remove Wild Alaska Pollock from the skillet. Stir in peas, dill, parsley and the juice of half the lemon into the pearl couscous. Return fish to the pan, garnish with dill and parsley and serve.
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