Rating: 4.5 stars
17 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

While the fish is roasting, prepare the couscous so you can serve it as soon as it comes out of the oven. The tomato dressing adds zesty flavor. For extra moistness, we used more liquid in our couscous than the package calls for.

Recipe by Cooking Light June 2001

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary test

Yield:
4 servings (serving size: 1 fillet, 1/2 cup couscous, and 1/4 cup vinaigrette)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • Cut green onion into 3-inch pieces, and cut pieces into julienne strips.

  • Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds or until garlic begins to brown. Add the tomato and onions; reduce heat to medium, and cook for 1 minute. Remove from heat; stir in 2 tablespoons lemon juice, vinegar, and 1/2 teaspoon salt. Keep warm.

  • Combine 1 tablespoon lemon juice, 1/4 teaspoon salt, and broth in a medium saucepan; bring to a boil. Gradually stir in couscous and chopped chives. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Cover and keep warm.

  • Sprinkle fish with 1/4 teaspoon salt and pepper. Place fillets in an 11 x 7-inch baking dish coated with cooking spray. Place 4 halved lemon slices on each fillet. Bake at 350° for 20 minutes or until fish flakes easily when tested with a fork. Serve over couscous, and top with vinaigrette. Garnish with whole chives, if desired.

Nutrition Facts

346 calories; calories from fat 29%; fat 11.2g; saturated fat 1.9g; mono fat 5.8g; poly fat 2.2g; protein 36.5g; carbohydrates 25.2g; fiber 1.9g; cholesterol 70mg; iron 1.6mg; sodium 777mg; calcium 49mg.
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