Lemon-Dill Rockfish with Summer Green Beans

A bright Pacific Northwest plate of crisp pan-seared wild rockfish, summery green beans and tomatoes, and lemony pearl couscous—all sized for one.

Total time: 35 minutes
Servings: —
Estimated total cost: About $9–$11 for the portion used, excluding pantry staples
Calories per serving: —

Trim 6 ounces green beans, halve 5 ounces grape tomatoes, mince 1 garlic clove, and prepare 1 teaspoon lemon zest and 1 tablespoon lemon juice. Pat 6 ounces rockfish dry, then season it with 1/2 teaspoon dried dill, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.
Bring 1/2 cup water and 1/8 teaspoon kosher salt to a boil in a small saucepan. Stir in 2 ounces pearl couscous, cover, and simmer over low heat for 10 minutes. Remove from the heat and fold in 1 teaspoon olive oil and 1 teaspoon lemon zest.
While the couscous cooks, heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the trimmed 6 ounces green beans, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper; cook for 5 minutes, stirring occasionally.
Add the halved 5 ounces grape tomatoes and minced 1 garlic clove to the green beans. Cook for 3 minutes, stir in 1/2 tablespoon lemon juice, and transfer the vegetables to a plate.
Return the skillet to medium-high heat and add 1 teaspoon olive oil. Add the prepared 6-ounce rockfish fillet and cook for 3 to 4 minutes per side, until opaque, easily flaked, and 145°F in the center; spoon 1/2 tablespoon lemon juice over it.
Spoon the cooked 2 ounces pearl couscous onto a warm plate, top with the seared 6-ounce rockfish fillet, and arrange the cooked 6 ounces green beans and 5 ounces grape tomatoes alongside.

Health: Approximately 600 calories with about 38 grams of protein, moderate carbohydrates, and a generous serving of vegetables.

Drink pairing: A chilled Sauvignon Blanc has enough citrus and acidity for the rockfish, lemon, and tomatoes.

Careme