Bold Provincial flavors brighten fish recipe

Spicy, lemon-pepper fish with couscous, capers and olives combine to make this a tasty, one-pot meal that can be prepared in 15 minutes.

The fish marinates for a few minutes in lemon juice, olive oil and cracked black pepper while you prepare the remaining ingredients. Onion, garlic, tomato paste, capers and olives flavor the couscous, while the fish cooks on top.

Fish is simple, easy and fast to make. Measure how thick the fillet is in the center and figure eight to 10 minutes cooking time per inch. Remember that fish will continue to cook for a few minutes after it is removed from the heat.

Fred Tasker’s wine suggestion: Try the Rhone valley’s premier white wine, viognier, with this Provence-style meal.

Helpful hints:

• Any type of white fish fillet can be used.

• Use fresh, chopped onion from the produce department or frozen chopped onion to cut prep time.

Lemon-Pepper Fish and Couscous

Makes 2 servings

1 tablespoon olive oil

2 tablespoons lemon juice

½ tablespoon cracked black peppercorns

¾ pound tilapia fillet

1 cup chopped fresh or frozen onion

2 teaspoons minced garlic

½ cup couscous

2 tablespoons tomato paste

2 cups fat-free, low-sodium chicken broth

2 tablespoons capers

6 pitted black olives, cut in half

Mix olive oil, lemon juice and black pepper in a bowl or self-sealing plastic bag. Add fish fillet and marinate for 5 minutes while you prepare the rest of the ingredients.

Remove fish from marinade and set aside. Reserve marinade. Heat a nonstick skillet over medium-high heat and add marinade. Add onion, garlic and couscous. Sauté 1 minute. Mix the tomato paste and broth together. Add the mixture and the capers and olives to the skillet. Place the fish on top. Bring to a simmer, cover and gently simmer 8 minutes.

Per serving: 482 calories (22 percent from fat), 11.7 g fat (2.6 g saturated, 7.2 g monounsaturated), 84 mg cholesterol, 47.2 g protein, 50.4 g carbohydrates, 5.5 g fiber, 592 mg sodium.