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Fish Fillets with Herbs, Zucchini, and Whole-Wheat Couscous Photo: Raymond Hom

Fish Fillets with Herbs, Zucchini, and Whole-Wheat Couscous

A tangy paste of cilantro and mint adds vibrant flavor to the fish and zucchini.

Martha Stewart Living, September 2010 http://www.marthastewart.com/130523/fish-fillets-herbs-zucchini-and-whole-wheat-couscous
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  • Yield Serves 4

Ingredients

    • 6 scallions, chopped
    • 1 cup packed fresh cilantro
    • 1/2 cup packed fresh mint
    • 3 tablespoons extra-virgin olive oil
    • 1 tablespoon finely chopped peeled fresh ginger (from one 3/4-inch piece)
    • 3/4 teaspoon ground coriander (optional)
    • Coarse salt and freshly ground pepper
    • 1 zucchini, cut into 3/4-inch-thick spears
    • 4 skinless fillets firm white fish (5 ounces each), such as hake or black cod
    • 1 cup dry whole-wheat couscous

Directions

  1. Preheat oven to 425 degrees. Pulse scallions, cilantro, mint, oil, ginger, coriander, and 1/2 teaspoon salt in a food processor 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 1/2 inch between each fillet. Roast until fish is opaque and semi-firm to the touch, about 15 minutes. Meanwhile, prepare couscous according to package directions. Serve fish and zucchini over couscous.

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