---
title: Open Blue Cobia with Pistachio Gremolata
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/open-blue-cobia-with-pistachio-gremolata-65423c8cd4ae2bce30667d7c
servings: 2
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: Easy
allergens: [Tree Nuts, Fish, Wheat, Milk]
tags: [New, Calorie Smart, Fish, Quick]
rating: 4.5
rating_count: 420
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the gremolata's fresh, bright flavors; some found the cumin and cilantro combo odd with fish
  - theme: Ease of prep
    text: Quick and easy to prepare, with simple instructions and minimal cleanup
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Couscous/open-blue-cobia-with-pistachio-gremolata.avif"
---
Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim @green beans{12%oz} if necessary. Peel and mince @garlic{4%cloves}. Roughly chop @cilantro{2%oz} and @pistachios{2%oz}. Zest and quarter @lemon{1%unit}.

Pat @open blue cobia{2%fillets} dry with paper towels and season all over with half the @cumin{1%tsp} and a pinch of salt and pepper. Lightly oil one side of a #baking sheet{} with @cooking oil{1%tbsp}; place cobia, skin sides down, on sheet.

On opposite side of baking sheet from cobia, toss green beans with a large drizzle of oil, half the garlic, a big pinch of salt, and pepper. Roast on top rack until green beans are tender and cobia is cooked through ~{12%minutes}.

Bring @israeli couscous{8%oz}, @veggie stock concentrate{2%units}, and ¾%cup water to a boil in a #small pot{}. Once boiling, cover and reduce heat to low. Cook until couscous is tender ~{6%minutes}. Keep covered off heat until ready to serve.

While couscous cooks, in a #small bowl{}, combine cilantro, pistachios, remaining garlic, remaining cumin, @olive oil{1%tbsp}, juice from half the lemon, and a pinch of lemon zest. Season with salt, pepper, and as many @chili flakes{1%tsp} as you like.

Fluff couscous with a fork; stir in @butter{½%tbsp}. Taste and season with salt and pepper if desired. Divide couscous, roasted cobia, and green beans between plates in separate sections. Top cobia with gremolata and serve with remaining lemon wedges on the side.