Best Fish Fillets With Herbs Zucchini And Whole Wheat Couscous Recipes

Fish Fillets with Herbs, Zucchini, and Whole-Wheat Couscous image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 10

6 scallions, chopped
1 cup packed fresh cilantro
1/2 cup packed fresh mint
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped peeled fresh ginger (from one 3/4-inch piece)
3/4 teaspoon ground coriander (optional)
Coarse salt and freshly ground pepper
1 zucchini, cut into 3/4-inch-thick spears
4 skinless fillets firm white fish (5 ounces each), such as hake or black cod
1 cup dry whole-wheat couscous

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 image

Provided by Shelley Wiseman

Yield Makes 4 servings

Number Of Ingredients 6

2 (6- to 7-inch-long) zucchini, trimmed
3 tablespoons extra-virgin olive oil, divided, plus additional for brushing
16 fresh basil leaves
4 (6-ounce) pieces halibut or salmon fillet (preferably wild salmon), skinned
1 tablespoon fresh lemon juice
Equipment: a Y-shaped vegetable peeler

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 image

Yield Serves 4

Number Of Ingredients 7

2 tablespoons olive oil
1 small onion, chopped
3 large garlic cloves, chopped
3 small zucchini, trimmed, cut into 1/2-inch pieces
1 1/2 teaspoons oregano
1 28-ounce can diced tomatoes in juice, drained, 1/2 cup juice reserved
4 6- to 7-ounce sea bass or other white fish fillets (such as orange roughy)

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.