Fish Gasta Recipe

Prep and marinate

Pat the fish fillets dry with paper towels and place them in a shallow dish or zip-top bag. In a small bowl whisk together 2 tablespoons lemon juice, 2 tablespoons olive oil, minced garlic, smoked paprika, ground cumin, kosher salt, black pepper, and 2 tablespoons chopped parsley. Pour the marinade over the fish, turning to coat both sides. Cover (or seal) and refrigerate for 20–30 minutes — no longer than 1 hour to avoid 'cooking' the fish with acid.

Cook the fish

Heat a nonstick or cast-iron skillet over medium-high heat until hot. Add a thin film of oil (1 tsp). Remove the fillets from the marinade and let excess drip off. Sear the fish 3–4 minutes per side depending on thickness (about 1-inch thick fillets will take ~3–4 minutes per side) until the exterior is golden and the fish flakes easily with a fork and reaches an internal temperature of 130–140°F (54–60°C) for moist, fully cooked fish. If fillets are thick, finish in a 375°F (190°C) oven for 4–6 minutes. Transfer cooked fish to a plate and loosely cover with foil to rest for 3 minutes.

Taste a small piece and sprinkle with additional chopped parsley and a squeeze of lemon if desired before plating.

Make the sauce

While the fish marinates or cooks, combine Greek yogurt, chopped cilantro, dill, mint, lemon zest, 1 tablespoon lemon juice, honey, 1 teaspoon olive oil, sea salt, and black pepper in a bowl. Whisk until smooth and bright green flecks of herb are distributed. Taste and adjust seasoning — add more lemon for brightness, salt for seasoning, or honey for balance. Chill until ready to serve.

If you prefer a smoother sauce, blitz briefly in a small food processor or blender for 5–10 seconds.

Sauté the vegetables

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the sliced onion and sauté 2–3 minutes until translucent. Add the red bell pepper strips and cook 2–3 minutes more until softened. Add the cherry tomatoes and cook until they begin to blister, about 3–4 minutes, stirring occasionally. Add the baby spinach and cook until just wilted, about 1–2 minutes. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if using. Stir to combine and remove from heat.

Keep the vegetables warm while you finish the fish, or reheat briefly in the skillet before serving.

Assemble the plate

Divide the cooked couscous or rice between 4 plates (or shallow bowls). Spoon the warm vegetable sauté over the grains, creating a bed for the fish. Place a seared fish fillet on top of each portion. Spoon 2–3 tablespoons of the gasta sauce over each fillet, plus extra on the side. Garnish with extra chopped parsley or cilantro and a lemon wedge.

Serve immediately while fish is warm. Leftover gasta sauce keeps tightly covered in the refrigerator for up to 3 days.