Mediterranean Crunchy Fish Platter Image

Mediterranean Crunchy Fish Platter

Make this Tonight - "Mediterranean Crunchy Fish Platter"

40
Prep Time
(minutes)
55
Cook Time
(minutes)
4
Servings

Ingredients

Crispy Fish

  • 8 Gorton’s Crunchy Breaded Fillets
  • 1 tablespoon dried herbs de provence, divided
  • 1/2 lemon, zest

Tabouli

  • 2 1/4 cups water
  • 1/4 cup lemon juice
  • 1/2 teaspoon kosher salt
  • 1 tablespoon unsalted butter
  • 1/4 -1/2 cup + 1 tablespoons extra virgin olive oil, divided
  • 2 cups couscous
  • 2 tablespoons fresh basil
  • 1/4 cup fresh Italian parsley
  • 2 tablespoon fresh mint leaves
  • 2 cups heirloom cherry tomatoes, quartered
  • 2 cups cucumber, diced
  • 1 cup red onion, finely chopped
  • 1 cup green onion, finely chopped
  • Zest and juice of two large limes
  • Kosher salt and cracked black pepper to taste

Roasted Rainbow Carrots with Carrot Top Pesto

  • 2 bunches small rainbow carrots, green tops intact
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • Carrot Top Pesto (see recipe) or your favorite store-bought pesto

Carrot Top Pesto

  • 1 cup carrot top greens, thick part of the stems removed
  • 1 1/2 cup baby spinach
  • 2 large clove garlic, roughly chopped
  • 1/4 cup pine nuts + extra for garnish, toasted
  • 2 tablespoons grated parmesan cheese
  • Zest of 1 lemon and juice of 1/2 lemon
  • 1/2 teaspoon kosher salt
  • Cracked black pepper, to taste
  • Jalapeño hot sauce, to taste (optional)
  • 1/4 - 1/2 cup extra virgin olive oil

Herbed Yogurt

  • 1 cup Greek yogurt
  • 1/4 cup sour cream
  • 1/2 teaspoon chives, chopped
  • 1/2 teaspoon mint, chopped
  • 1/2 teaspoon basil, chopped

Steps

Crispy Fish

  1. Preheat oven to 425˚F.
  2. Arrange Gorton’s® Crunchy Breaded Fillets on a metal baking pan. Season top side with ½ tablespoon herbs de provence.
  3. Bake according to package instructions, flipping halfway through and seasoning with remaining herbs de provence.
  4. Remove to a serving platter and sprinkle with lemon zest. Ensure fillets are fully cooked to an internal temperature of 165˚F before serving.

Tabouli

  1. In a medium saucepan, bring water, lemon juice, salt, butter and 1 tablespoon olive oil to a boil.
  2. Turn off heat and add couscous to the pot.
  3. Cover and let steam for 5 mins.
  4. Remove the lid and fluff the couscous with a fork. Then spread couscous onto a baking pan and let cool in the refrigerator for 10 minutes.
  5. While the couscous is cooling, place the basil, parsley and mint leaves into a food processor and blend until finely chopped.
  6. Once cooled, transfer couscous to a large bowl and fold in all other ingredients, saving the remaining olive oil, salt and pepper for last.
  7. Let the Tabouli sit in the refrigerator for at least 30 mins before serving so flavors can marry.

Roasted Rainbow Carrots with Carrot Top Pesto

  1. Preheat oven to 425˚F
  2. Trim carrots, reserving top greens for pesto if desired. Toss carrots with olive oil and season with salt and pepper.
  3. Arrange on a baking sheet in a single layer and roast at 425*F, turning once, until tender and slightly browned (about 18 - 20 minutes).
  4. Remove from the oven and garnish with carrot top pesto or your favorite store-bought pesto.

Carrot Top Pesto

  1. Blanch carrot top greens and spinach in a pot of boiling water for 2 minutes. Remove and immediately submerge in an ice bath.
  2. In a food processor or high speed blender, pulse together greens, garlic, pine nuts, parmesan, lemon zest, salt and pepper until it’s blended into crumbles. Scrape the sides and add lemon juice and hot sauce and blend on low.
  3. While blending, pour in olive oil slowly, then blend on high until the pesto is to your desired creaminess. You can add a little water if needed to thin it out, or more oil if you’d like. Adjust salt and pepper to your liking.

Herbed Yogurt

  1. Combine all ingredients in a bowl and serve cold. Garnish with additional chopped herbs as preferred.