Black Bass Couscous

Ingredients

• 2 Tbsp plus 1 1/2 tsp Isphahan N1 spice blend
• 1/4 cup plus 1 Tbsp extra-virgin olive oil
• Finely grated zest of one lemon
• 4 skin-on black bass or branzino fillets, about 4 ounces each
• 1 white onion, cut into 1/4-inch dice (about 1 cup)
• Salt
• Freshly ground pepper
• 1 red bell pepper, cut into 1/4-inch dice (about 3/4 cup)
• 1 yellow bell pepper, cut into 1/4-inch dice (about 3/4 cup)
• 1 fennel bulb, cored and cut into 1/4-inch dice (about 1 cup)
• 1 1/2 cups vegetable stock
• 1/2 teaspoon ground turmeric
• 2 cups instant couscous
• Finely grated zest of one orange