Fancy Fresh Fish
This fish is mild and bursting with fresh flavors. It is
very pretty and special looking too! You will need four 10
ounce Pyrex custard baking dishes to prepare (or something
similar)
Serves 4
Vinaigrette:
1/2 cup chopped fresh basil
1/2 cup olive oil
4 Tbsp fresh lemon juice
2 Tbsp capers with 1 Tbsp juice
2 Tbsp chopped drained oil-packed sun-dried tomatoes
1 Tbsp minced fresh garlic
½ cup crumbled goat cheese
3/4 cup dry couscous
1 LB fresh Dover sole fillets or flounder or any white, very
thin fish
Butter
Whisk basil, oil, lemon juice, capers with juice, sun-dried
tomatoes and garlic in medium bowl to make vinaigrette. Let
stand at room temperature at least 2 hours (Can be prepared
3 days ahead. Cover and chill. Bring to room temp before serving).
Cook couscous by bring 1 1/8 cup of water to boil in small
saucepan. Stir in couscous, cover with lid and remove from
heat. It will be done in 5 minutes. Mix about ½ of the vinaigrette
mixture with the goat cheese and couscous. Reserve the other
half of the mixture to top the fish. Butter 4 10 ounce Pyrex
molds (I use Pyrex custard molds). Lightly salt and pepper
fish. Divide fish into four portions and line the molds, placing
the white flesh against the outer sides of the molds. Fill
the molds with equal amounts of couscous mixture. Set into
a baking pan deep enough for water to reach halfway up the
side of the molds. Add boiling water and place in a preheated
400 degree oven. Bake for 15 to 20 minutes. Remove timbales
from the oven and drain by holding a small plate over each
mold and tipping out the juices. Unmold the timbales onto
serving plates and spoon the rest of the Vinaigrette over
the top of the timbales and serve.
