Herb-crusted Catfish with Couscous

Ingredients:
Catfish fillets – 2
Fresh thyme – 2 tsp
Fresh basil – 1 tsp
Fire roasted red bell pepper – ½
Garlic cloves – 2
Ancho chili jam – 2 tbsp
Pine nuts – 1 tbsp
Grated mozzarella cheese – ¼ cup
Olive oil – 1 tbsp
Red chili flakes – 1 tsp (optional)
Salt – to taste
Ground black pepper – to season
For the couscous
Couscous – ½ cup
Chicken stock – 1 cup
Scallions – 1 stem (thinly sliced)

Procedure:
Preheat oven to 350F.

Arrange the fillets on a foil lined baking sheet.

Drizzle olive oil on the fillets and season them with salt and pepper on both sides.

In a food processor, blend the thyme, basil, roasted pepper, pine nuts and the garlic. Remove the blade and to the mixture add the ancho chili jam and the red pepper flakes (if using).

Now spoon the mixture on the fillets and coat them evenly.

Sprinkle cheese on top.

Bake for 10-15 minutes or until done to your likeness.

Meanwhile, heat the chicken stock in a pot. (You can use water instead of stock, but the stock gives it added flavor.)

When stock starts boiling add the couscous and scallions.

Remove from heat and cover with a lid. Let sit for 5 minutes.

Fluff it up with a fork before serving.

When fish is done, serve it on a bed of couscous.

Note: You can use any type of fish and any combination of herbs and cheese. I made use of what I had at hand.