Parmesan Crusted Tilapia With Caponata

Recipe Directions

1. For best results, take the salmon out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the salmon longer than this recipe card indicates.
2. Fill a 4-6 quart pot 2/3 full with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). Bring the water up to a boil. Once the water is boiling, start step #3.
3. Cut open the package of salmon (a) and place on a plate. Season on both sides with a pinch of salt and pepper. Pour the buttermilk marinade (b) over the nice-looking / presentation side of the salmon and then pour the parmesan herb crust (c) on top. Use your hands to spread it around and press it down on to the salmon.
4. Pour the couscous (d) into the pot of boiling water. Stir well. Cook for 4 minutes.
5. While the couscous is cooking, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the salmon into the pan with the crusted, presentation side down. Sear the salmon for 3 and 1/2 minutes. Then use a spatula to flip the salmon over. Sear the other side for 1 minute. After 1 minute, turn the heat off.
6. When the couscous is ready, pour into a strainer and set aside. Take the pot you used for the couscous and put on the stovetop over medium heat for 1 minute. Add the caponata (e) to the pot and cook for 3 minutes, stirring occasionally.
7. When the caponata has cooked for 3 minutes, turn off the heat and add the cooked couscous and baby spinach (f) to the pot. Season with a pinch of salt and pepper. Gently stir to incorporate the ingredients together. Taste and add more salt and pepper if you wish.
8. Spoon the caponata and couscous on to your serving plates. Place the salmon on top.