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.
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.