Pan Seared Tilapia With Artichoke, Caper, And Cherry Tomato Sauce & Israeli Couscous With Scallions

• 2 pieces of Tilapia (about 1 lb)
• 1 cup seasoned bread crumbs
• 1/4 cup Parmesan Cheese
• Sea salt and black pepper to taste
• Canola Oil (or some other oil suitable for cooking at high temperatures)
• 1 small jar quartered marinated artichokes (reserve marinade for later use)
• 1/2 cup cherry tomatoes, quartered
• 2 tablespoons of capers
• 1 small red onion, diced
• 4 cloves garlic, diced
• 1/2- 3/4 cup of vegetable stock
• 1/2 tablespoon of butter
• Juice of one lemon
• 1 Cup Israeli Couscous
• 1 cup chicken stock
• 1 bunch Scallions, diced (including green part)

1. To prepare fish:
2. Rinse fish and pat really dry. Mix bread crumbs, parmesan cheese, and S & P on a plate and coat fish on both sides with this mixture. In a large frying pan, heat canola oil and get pan very very hot. When nearly smoking, place fish in pan and allow to brown. After about 4-5 minutes, flip fish and allow to brown on second side. When fish is cooked through, remove from pan and place on plate off to the side.
3. If needed, add a tad more oil and saute onion and garlic until respectively translucent and golden. Add artichokes and saute for a few more minutes. Stir in tomatoes and capers and let cook for a few more minutes. Add marinade that artichokes were in, veg stock, butter, and lemon juice and let simmer for a little longer. S & P to taste
4. To Prepare Couscous:
5. Bring chicken stock to a boil. Remove from heat and stir in couscous. Let stand for 10 minutes. Stir in scallions and fluff with fork.
6. Serving Instructions:
7. Serve fish over couscous and then spoon sauce over it all.

tilapia, bread crumbs, ubc, salt, canola oil, artichokes, cherry tomatoes, capers, red onion, garlic, vegetable stock, butter, lemon, couscous, chicken stock, scallions

Taken from www.epicurious.com/recipes/member/views/pan-seared-tilapia-with-artichoke-caper-and-cherry-tomato-sauce-israeli-couscous-with-scallions-50050191 (may not work)