Zingy Roasted Fish with Lemon-Herb Couscous
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Description: Ready for a flavor explosion? This vibrant dish combines zesty roasted fish with a delightful lemon-herb couscous, creating a meal that will invigorate your taste buds with every bite. The surprising mix of ingredients melds into a burst of deliciousness, making it a must-try for your next meal.
Category: Tilapia
Keywords: Under 60 Minutes, Tilapia, Roasted Fish, Couscous, Lemon-Herb
Ingredients:
- 2 fresh coriander sprigs 🌿
- 1 fresh parsley sprig 🌿
- 1 tablespoon fresh ginger, finely grated 🥄
- 1 garlic clove, minced 🧄
- Zest of 1 large orange 🍊
- 1 teaspoon paprika 🌶️
- 1 lemon, sliced 🍋
- 1 broccoli floret, cut into small pieces 🥦
- 100 grams onion, thinly sliced 🧅
- 1/2 cup Chinese cabbage, shredded 🥬
- 1 tablespoon fish sauce 🐟
- 1 tablespoon rice vinegar 🍚
- 75 grams couscous 🥄
- 1/2 teaspoon dried tarragon 🌿
- 1/2 cup lemon juice 🍋
- 2 tablespoons olive oil 🫒 (for misting foil)
Instructions:
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Prepare the Fish: Begin by cleaning the fish thoroughly and patting it dry with paper towels. Make three diagonal cuts on each side of the fish to allow the flavors to infuse more effectively.
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Prepare the Foil: Cut two large squares of aluminum foil and lightly mist each with olive oil. This will prevent the fish from sticking to the foil and make cleanup easier.
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Assemble the Foil Packets: Lay one Chinese cabbage leaf on each piece of foil. Arrange the broccoli florets, sliced onions, and shredded Chinese cabbage on top of the cabbage leaf. This vegetable bed will infuse flavor into the fish as it cooks.
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Prepare the Flavor Mixture: In a small pan, mix together the fresh coriander, fresh parsley, finely grated ginger, minced garlic, paprika, and orange zest. Heat this mixture gently until it becomes warm and aromatic. This will be used to stuff the fish.
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Stuff the Fish: Place the prepared fish on top of the vegetable bed in each foil packet. Use the herb and spice mixture to stuff the fish, ensuring that some of the mixture is also drizzled over the top of the fish.
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Add Lemon and Seasonings: Arrange lemon slices over the top of the fish. For extra flavor, you can sprinkle a small amount of fish sauce and rice vinegar over the fish if desired.
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Seal and Bake: Carefully fold the sides of the foil over the fish to seal the packets tightly. Place the foil packets on a baking sheet and bake in a preheated oven at 220°C (425°F) for 25 minutes. The fish should be tender and flaky when done.
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Prepare the Couscous: While the fish is baking, prepare the couscous. In a small pan, combine the couscous with water, dried tarragon, and lemon juice. Bring to a boil, stirring constantly. Once it reaches a boil, cover the pan, reduce the heat to low, and let it stand for 5 minutes. Fluff with a fork to separate the grains.
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Finish the Fish: Once the fish is cooked, carefully open the foil packets. Discard the lemon slices. Place the fish under a hot grill (broiler) for a few minutes to crisp up the skin, basting with any excess juices from the foil.
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Serve: Serve the roasted fish on a bed of the lemon-herb couscous. For an added touch, accompany with roasted garlic and a crisp salad. This dish will deliver a real taste explosion!
Enjoy this exciting and flavorful meal that combines the zestiness of lemon with the aromatic herbs and spices, making it a standout addition to your recipe collection! 🌟🍴
