Ingredients
2 pieces of Tilapia (about 1 lb)
1 cup seasoned bread crumbs
¼ cup Parmesan Cheese
Sea salt and black pepper to taste
Canola Oil (or some other oil suitable for cooking at high temperatures)
1 small jar quartered marinated artichokes (reserve marinade for later use)
½ cup cherry tomatoes, quartered
2 tablespoons of capers
1 small red onion, diced
4 cloves garlic, diced
½- ¾ cup of vegetable stock
½ tablespoon of butter
Juice of one lemon
1 Cup Israeli Couscous
1 cup chicken stock
1 bunch Scallions, diced (including green part)
Preparation
To prepare fish: Rinse fish and pat really dry. Mix bread crumbs, parmesan cheese, and S & P on a plate and coat fish on both sides with this mixture. In a large frying pan, heat canola oil and get pan very very hot. When nearly smoking, place fish in pan and allow to brown. After about 4-5 minutes, flip fish and allow to brown on second side. When fish is cooked through, remove from pan and place on plate off to the side.
If needed, add a tad more oil and sauté onion and garlic until respectively translucent and golden. Add artichokes and sauté for a few more minutes. Stir in tomatoes and capers and let cook for a few more minutes. Add marinade that artichokes were in, veg stock, butter, and lemon juice and let simmer for a little longer. S & P to taste
To Prepare Couscous: Bring chicken stock to a boil. Remove from heat and stir in couscous. Let stand for 10 minutes. Stir in scallions and fluff with fork.
Serving Instructions: Serve fish over couscous and then spoon sauce over it all.
