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