Typically made with chicken, we’re giving rockfishi a “piccata” twist. A savoury butter sauce of briny capers, thyme, and lemon lends the dish its characteristic flavour.
Vegetable Broth Concentrate
Prep: Wash and dry all produce. Halve, peel, and finely chop the shallot. Zest, then halve the lemon. Cut one half into wedges. Drain and rinse the capers. Strip 1/2 tsp thyme leaves (double for 4 people) from the stems.
Cook the Israeli couscous: Heat a medium pot over medium heat. Add a drizzle of oil, then half the shallot. Cook, stirring, until softened, 2-3 min. Add the couscous, broth concentrate(s), and 1½ cups water (double for 4 people.) Bring to a boil, then reduce to a low heat. Cover and simmer until couscous is tender and all the liquid has been absorbed, 10-12 min.
Sauté the spinach: Meanwhile, heat a large pan over medium heat. Add a drizzle of oil, then the remaining shallot and spinach. Cook, stirring, until spinach wilts, 2-3 min. Season with salt and pepper, then transfer to a medium bowl. Cover to keep warm.
Cook the fish: Season the fish fillets with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Once very hot, add the fish to the pan and cook, for 2-3 minutes per side, until slightly golden brown (it doesn't have to be completely cooked through at this stage.)
Make the lemon butter sauce: Add the thyme and butter to the pan. Once melted, spoon the butter over the fish until it is cooked through. Add the capers, lemon zest and lemon juice to taste.
Finish and serve: Serve the fish on a bed of Israeli couscous and sautéed spinach. Drizzle over the lemon-butter sauce and garnish with the lemon wedges. Enjoy!