Herb-Coated Halibut with Zucchini and Whole Wheat Couscous | The Cycle Project

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Herb-Coated Halibut with Zucchini and Whole Wheat Couscous

Herb-Coated Halibut with Zucchini and Whole Wheat Couscous

Not only is this meal delicious, it’s also incredibly healthy. A tangy herb paste coats both the fish and zucchini, which roast in 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
  • 1/2 cup packed fresh mint
  • 3 Tablespoons olive oil
  • 1 Tablespoon chopped, peeled fresh ginger
  • 3/4 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 1/2 teaspoon salt into a food processor and pulse until a coarse paste forms. Season with pepper.

Toss the zucchini with 3 tablespoons of the herb paste in a bowl.

Spread onto a rimmed baking sheet. Roast for 5 minutes.

Rub the remaining herb paste onto both sides of fish fillets.

Push the zucchini to the edges of the baking sheet and arrange the fish in the center, leaving about 1/2 inch between each fillet.

Roast until the fish is opaque and semi-firm to the touch, about 15 minutes. Meanwhile, prepare the couscous.

Serve the fish and zucchini over the couscous.

Nutritional Analysis: One serving equals: 354 calories, 10g fat, 29g carbohydrate, 6g fiber, and 32g protein.

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