Serves 4
1 cup green beans, blanched
1 red bell pepper roasted, peeled, and cut into thin strips
2 cups of cooked couscous
1 tablespoon fresh thyme
3 tablespoons extra virgin olive oil
1 whole lemon, juice and zest
4 pieces of 6-8 ounce rockfish, trimmed of bones and scales
1⁄2 cup butter
1⁄2 lemon for brown butter sauce
salt and freshly ground pepper
To blanch beans, drop them in boiling, salted water for 2-3 minutes until tender. Refresh in ice water. To roast the peppers, place pepper on stove burner on high heat, turn until skin is black. Combine couscous, thyme, olive oil, lemon juice, and lemon zest. Season with salt and freshly ground pepper and set aside. Heat stove to medium-high heat. In a thick-bottomed sauté pan coated with vegetable oil, place rockfish, seasoned with salt and pepper, skin side down. Cook fish for about 6-8 minutes, until skin is golden brown and crispy. Flip fish over and cook an additional minute. Remove fish from the pan, place on a sheet tray, and put in a preheated 325-degree oven for about 5-8 minutes until done. Meanwhile, place the butter in a medium saucepan, and turn the heat on high. Brown butter is finished when the melted butter bubbles up and then subsides. When the bubbles start to subside, add some lemon juice and salt and pepper to taste. Add the green beans and the strips of roasted red peppers. Toss to coat and heat through. Divide couscous into the center of four warm plates, place fish on top of the couscous, and then top the fish with the beans and peppers. Divide brown butter sauce between the four plates, spooning it over the fish and around the plate.
