Za’atar-Spiced Wild Alaskan Pollock with Sweet Peppers & Harissa Yogurt Sauce
Carb-Conscious

Za’atar-Spiced Wild Alaskan Pollock

with Sweet Peppers & Harissa Yogurt Sauce

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 480 Cals/serving
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Freekeh is a hearty grain made from a type of wheat that’s harvested while still young and green, then roasted, which results in its rich, toasted flavor. Here, we’re bringing it together with our delicate spiced fish over a deliciously creamy, smoky combo of Greek yogurt, harissa paste, and tahini.

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Cook the freekeh:
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. 

Prepare the ingredients:
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. 

Cook the fish:
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. 

Cook the peppers:
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. 

Make the sauce:
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. 

Finish the freekeh & serve your dish:
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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Cook the freekeh:
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. 

Prepare the ingredients:
Cook the fish:
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. 

Cook the peppers:
Make the sauce:
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!

Finish the freekeh & serve your dish: