Recipe #14 - Arctic Char with Israeli Couscous

I first came across this recipe at one of my favourite restaurants: Petit Bill's. It's on Wellington Street in Westboro if you're ever in the area. It's a little on the pricey side, but the service and food are always fantastic. When I had it, it was served with a Dijon dressing drizzled over the fish and spinach, but as we had no Dijon mustard, we modified the recipe.

NOTE: Arctic Char is the slightly more sustainable/expensive cousin of salmon. It's also a fresh water fish.

What you need:
- 500g of Arctic Char
- 2 large handfuls of baby spinach
-2 medium sized tomatoes
- 1 cup of Israeli couscous
- 2 tsp butter
- 1 3/4 cups of water
- A drizzle of fig-flavoured balsamic vinegar
- A drizzle of olive oil

What to do:
- In a kettle, boil the water
- In a sauce pan melt the butter (burner on medium)
- Add the couscous and coat it in the butter (stir occasionally for 5 minutes)
- Add the boiling water and turn the heat down to low
- Keep covered for 8 minutes
- Let stand 3-4 minutes before serving

-Place Char on a pizza pan
- Sprinkle some oregano and paprika over it
- Place some lemon slices on the top
- Bake at 400F for 15 minutes or until the thickest part is cooked through

Meanwhile
- Wash your baby spinach
- Arrange it nicely on the plates
- Slice your tomatoes into wedges (6 pieces will do)
-Arrange them on the spinach
- Pour the balsamic and olive oil over it

When everything is done, place the char over the spinach and dish the couscous out as desired.
Enjoy!

Serves 2 with  one serving of fish left over.