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Spiced Wild Alaskan Pollock
over Freekeh & Harissa-Tahini Yogurt
30 MIN
2
Servings
From the Test Kitchen
The rich earthiness of thyme and oregano in za’atar (a classic Middle Eastern spice blend) lends vibrancy to our seared fish fillets in this dish. We’re serving them over hearty freekeh mixed with sweet peppers, plus a layer of smoky harissa yogurt for delightfully creamy texture.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories480 Cals (est.)
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instructions
1
Cook the freekeh:
Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare the ingredients:
While the freekeh cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems.
3
Cook the fish:
While the freekeh continues to cook, pat the fish dry with paper towels. Transfer to a cutting board and halve each fillet crosswise. Season on both sides with salt, pepper, and enough of the za’atar to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish and cook 2 to 3 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.
4
Cook the peppers:
In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the quartered peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.
5
Make the sauce:
While the peppers cook, in a bowl, combine the tahini, harissa paste, yogurt, and 1 tablespoon of water; season with salt and pepper.
6
Finish the freekeh & serve your dish:
To the pot of cooked freekeh, add the cooked peppers and vinegar; stir to combine. Taste, then season with salt and pepper if desired. Divide the sauce between two dishes; spread into an even layer. Top with the finished freekeh and cooked fish. Garnish with the chopped parsley. Enjoy!
1
Cook the freekeh:
Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the freekeh and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare the ingredients:
While the freekeh cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems.
3
Cook the fish:
While the freekeh continues to cook, pat the fish dry with paper towels. Transfer to a cutting board and halve each fillet crosswise. Season on both sides with salt, pepper, and enough of the za’atar to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish and cook 2 to 3 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.
4
Cook the peppers:
In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the quartered peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.
5
Make the sauce:
While the peppers cook, in a bowl, combine the tahini, harissa paste, yogurt, and 1 tablespoon of water; season with salt and pepper.
6
Finish the freekeh & serve your dish:
To the pot of cooked freekeh, add the cooked peppers and vinegar; stir to combine. Taste, then season with salt and pepper if desired. Divide the sauce between two dishes; spread into an even layer. Top with the finished freekeh and cooked fish. Garnish with the chopped parsley. Enjoy!
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