Best 3 Fish Fillets With Herbs Zucchini And Whole Wheat Couscous Recipes
**Discover a culinary journey that tantalizes your taste buds with a symphony of flavors and textures. Our herb-infused fish fillets, nestled atop a bed of zucchini and whole-wheat couscous, promise a delightful and nutritious meal. Embark on a culinary adventure with three diverse recipes that cater to your dietary preferences. Indulge in a classic fish fillet recipe, explore a gluten-free alternative, and delight in a vegetarian option that bursts with garden-fresh flavors. Each recipe is carefully crafted to elevate your dining experience, ensuring a satisfying and memorable feast.**
Check out the recipes below so you can choose the best recipe for yourself!
FISH FILLETS WITH HERBS, ZUCCHINI, AND WHOLE-WHEAT COUSCOUS
A tangy paste of cilantro and mint adds vibrant flavor to the fish and zucchini.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 10
Steps:
- 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.
- 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 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.
Nutrition Facts : Calories 354 g, Cholesterol 95 g, Fiber 8 g, Protein 32 g, SaturatedFat 2 g, Sodium 257 g
ZUCCHINI-WRAPPED FISH FILLETS
Steps:
- Shave zucchini lengthwise into very thin ribbons with peeler.
- For each piece of fish, arrange about 5 slices of zucchini on a work surface, side by side, overlapping each slice by half. Brush zucchini with oil, then lightly season with salt and pepper. Lay 2 basil leaves across center of each group of zucchini slices.
- Pat fish dry, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper (total) and arrange crosswise on zucchini, covering basil leaves. Top each piece of fish with 2 basil leaves, then wrap zucchini around fish, overlapping ends.
- Put 1 tablespoon oil in a 12-inch nonstick skillet and swirl to coat bottom, then arrange fish, seam sides down, in oil. Lightly brush tops of zucchini and fish with oil.
- Cover skillet and cook fish over medium heat, without turning, until barely cooked through, 6 to 9 minutes, depending on thickness of fillets (fish will continue to cook from residual heat).
- Transfer fish to plates, then stir lemon juice and remaining 2 tablespoons oil into juices in skillet and season sauce with salt and pepper. Drizzle sauce over fish.
FISH FILLETS WITH TOMATO-ZUCCHINI SAUCE
Steps:
- Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until onion is almost tender, about 3 minutes. Add zucchini and oregano and sauté until zucchini is beginning to soften, about 5 minutes. Add tomatoes and 1/2 cup reserved juice and bring to boil. Sprinkle fish with salt and pepper. Place fish atop vegetables in skillet. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 5 minutes. Transfer fish to platter; tent with foil to keep warm. Increase heat; boil mixture in skillet until liquid thickened to sauce consistency, about 5 minutes. Season sauce with salt and pepper. Spoon sauce over fish.
Tips:
- Choose the freshest fish fillets available. Look for fillets that are firm and have a mild, briny smell. Avoid fillets that are slimy or have a strong, fishy odor.
- Use a variety of herbs to flavor the fish. Some good choices include thyme, rosemary, oregano, and basil. You can also add a squeeze of lemon juice or a splash of white wine for extra flavor.
- Cook the fish fillets until they are just cooked through. Overcooking will make the fish dry and tough. The fish is cooked through when it flakes easily with a fork.
- Serve the fish fillets with a variety of sides. Some good choices include grilled vegetables, mashed potatoes, or rice. You can also top the fish with a sauce, such as a lemon-butter sauce or a tomato-based sauce.
Conclusion:
This recipe for Fish Fillets with Herbs, Zucchini, and Whole-Wheat Couscous is a delicious and healthy meal that can be easily prepared in under 30 minutes. The fish fillets are cooked to perfection and are packed with flavor, thanks to the herbs and lemon juice. The zucchini and whole-wheat couscous add a healthy dose of vegetables and fiber to the dish. This recipe is sure to please everyone at the table.
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