Open Blue Cobia with Pistachio Gremolata

🥘 Ingredients

• butter
  ½ tbsp
• chili flakes
  1 tsp
• cilantro
  2 oz
• cooking oil
  1 tbsp
• cumin
  1 tsp
• garlic
  4 cloves
• green beans
  12 oz
• israeli couscous
  8 oz
• lemon
  1 unit
• olive oil
  1 tbsp
• open blue cobia
  2 fillets
• pistachios
  2 oz
• veggie stock concentrate
  2 units

🍳 Cookware

• baking sheet
• small pot
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim green beans if necessary. Peel and mince garlic . Roughly chop cilantro and pistachios . Zest and quarter lemon .

   green beans: 12 oz, garlic: 4 cloves, cilantro: 2 oz, pistachios: 2 oz, lemon: 1 unit
2. 

   2

   Pat open blue cobia dry with paper towels and season all over with half the cumin and a pinch of salt and pepper. Lightly oil one side of a baking sheet with cooking oil ; place cobia, skin sides down, on sheet.

   open blue cobia: 2 fillets, cumin: 1 tsp, cooking oil: 1 tbsp
3. 

   3

   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 .
4. 

   4

   Bring israeli couscous , veggie stock concentrate , 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.

   israeli couscous: 8 oz, veggie stock concentrate: 2 units
5. 

   5

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

   olive oil: 1 tbsp, chili flakes: 1 tsp
6. 

   6

   Fluff couscous with a fork; stir in butter . 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.

   butter: ½ tbsp