Israeli couscous is made from durum wheat and has a nutty flavor and slightly chewy texture, the perfect complement to our crusted rockfish. When you break the crispy Panko crust with your fork, the rockfish will be moist and light—showing its beautiful, wide flake.
For the Rockfish:
½ cup all-purpose flour
1 cup Panko breadcrumbs (we used whole wheat)
¼ cup grapeseed, peanut, or canola oil
4 (4 ounce) rockfish fillets, skin removed
Salt and pepper, to taste
For the Couscous:
1 cup Israeli couscous or orzo
2 tablespoons olive oil
2 plum tomatoes, diced, or ½ pint cherry tomatoes, halved
½ cup pesto
FOR THE COUSCOUS
In a sauce pot filled with boiling salted water, cook couscous al dente, approximately 10 minutes. Drain couscous and toss with olive oil to prevent sticking. Mix in tomatoes and pesto. Allow to cool slightly.
FOR THE ROCKFISH
Arrange flour, eggs, and breadcrumbs in three separate shallow plates or bowls. Season rockfish with salt and pepper, dredge it in flour, dip it in egg, then coat it in breadcrumbs, pressing to form a crust.
In a medium, preferably non-stick skillet, heat oil over medium-high heat. When oil is shimmering, gently place the fish in the oil, and cook undisturbed for 3-4 minutes until golden brown. Turn carefully, allowing the fish to cook for an additional 3-4 minutes until browned and cooked through. Allow fish to rest and drain on a paper towel-lined tray. Season with salt while warm.
Note: Alternatively, you can bake rockfish on an oiled baking sheet at 450°F, drizzled with olive oil, for approximately 15 minutes.