A lovely vinaigrette, enhanced with pan juices and the flavorful punch of a little tapenade, makes this simple broiled fish taste deep and complex.
Recipe information
Total Time
25 minutes
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Preheat broiler and line a large shallow baking pan with foil.
Step 2
Toss onion and tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in lined baking pan, then spread evenly in one half of pan.
Step 3
Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then arrange, skinned side down and spaced apart, next to vegetables in other half of pan. Drizzle fish with 1 tablespoon oil and broil 4 to 6 inches from heat until vegetables are charred and slightly wilted and fish is just cooked thourough, 12 to 15 minutes.
Step 4
Meanwhile, whisk together vinegar, tapenade, 1/4 teaspoon pepper, and remaining 2 tablespoons oil.
Step 5
Serve fish and vegetables over couscous. Stir pan juices into vinaigrette and drizzle on top.
