Herb-Coated Halibut with Zucchini and Whole Wheat Couscous

July 5, 2016

 

Not only is this meal delicious, it’s also incredibly healthy. A tangy herb paste coats both the fish and zucchini, which roast on the same pan. The entire meal is ready in 30 minutes – perfect for busy weekday dinners. 

Servings: 4 

Here’s what you need…

 

  • 6 scallions, chopped

  • 1 cup packed fresh cilantro

  • ½ cup packed fresh mint

  • 3 Tablespoons olive oil

  • 1 Tablespoon chopped, peeled fresh ginger

  • ¾ teaspoon ground coriander

  • Salt and pepper to taste

  • 1 zucchini, cut into spears

  • 4 skinless fillets firm white fish

  • 1 cup dry whole-wheat couscous

Instructions

  1. Preheat oven to 425 degrees. Throw the scallions, cilantro, mint, oil, ginger, coriander and ½ teaspoon salt into a food processor and pulse until a coarse paste forms. Season with pepper.

  2. Toss zucchini with 3 tablespoons herb paste in a bowl. Spread onto a rimmed baking sheet. Roast for 5 minutes.

  3. Rub remaining herb paste onto both sides of fish fillets. Push zucchini to edges of baking sheet, and arrange fish in center, leaving about ½ inch between each fillet. Roast until fish is opaque and semi-firm to the touch, about 15 minutes. Meanwhile, prepare directions. Serve fish and zucchini over couscous.

 

 

  

 

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