Baked Halibut with Israeli Couscous, Spinach & Cherry Tomatoes Recipe

Adapted from Kristi Parnell, San Marcos, CA, in Bon Appétit, October 2005

Israeli couscous is a wonderful base for grilled or baked fish. The earthy spinach and juicy tomatoes make this dish a complete meal. The halibut may also be grilled rather than baked.

Ingredients:
4 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
2 6- to 7-ounce halibut fillets
1 garlic clove, minced
1 cup Israeli Couscous
2 cups chicken stock or water
1 cup halved cherry tomatoes
4 cups (packed) baby spinach, washed and patted dry

Directions:
1. Preheat oven to 425°F. Whisk the lemon juice and 2 tablespoons of the olive oil in a small bowl; season dressing with salt and pepper.

2. Place halibut on rimmed baking sheet; sprinkle with salt and pepper. Drizzle with some of the dressing. Bake until just opaque in center, about 12 minutes.

3. Add the garlic and remaining 2 tablespoons olive oil to a medium saucepan; sauté over medium heat 1 minute. Add Israeli couscous, and stir well until coated with oil. Cover couscous with 2 cups chicken broth, vegetable broth or water; cover and simmer 8-10 minutes, stirring occasionally. Add tomatoes and stir until they begin to soften; add spinach, stir briefly, then season with salt and pepper and remove from heat. Cover; let stand 1 minute (spinach will wilt). Stir couscous once more, then divide between 2 plates. Top with halibut and remaining dressing.

serves 2