Salsa Verde Tilapia with Spinach Couscous

• tilapia filletpatted dry24 oz
• couscous3 cup
• frozen spinach8 oz
• broccoli florets12 oz
• salsa verde1 cup
• cooking oil4 tbsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Heat the oven to 425F. Pat the tilapia fillet dry; do not rinse it. Season both sides with kosher salt and black pepper. Wash the board, knife, and your hands with soap and water before touching anything else.
2. 2Toss the broccoli florets with half the cooking oil, a pinch of kosher salt, and black pepper. Spread them on a baking sheet and roast for 15-20 minutes, until browned at the edges and crisp-tender.
3. 3Warm the remaining cooking oil in a nonstick skillet over medium heat. Add the tilapia and cook for 3-4 minutes per side, until the fish flakes easily and the thickest part reads 145°F (63°C). Transfer it to a plate and wash the skillet and any utensils that touched the raw fish with soap and water.
4. 4Bring a small saucepan of water to a boil and salt the water well. Stir in the couscous, cover, remove from the heat, and let stand for 5-6 minutes, until tender and fluffy when tasted. Fluff with a fork.
5. 5Warm the salsa verde in the skillet over medium-low heat for 2-3 minutes, until fragrant and steaming. Stir in the frozen spinach and cook for 4-5 minutes, until hot and wilted. Taste and adjust with kosher salt and black pepper.
6. 6Spoon the spinach couscous onto plates, top with the tilapia and warm salsa verde, and serve with the roasted broccoli.