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

Photo: Raymond Hom
Prep Time:
10 mins
Total Time:
30 mins

A tangy paste of cilantro and mint adds vibrant flavor to the fish and zucchini.


  • 6 scallions, chopped

  • 1 cup packed fresh cilantro

  • ½ cup packed fresh mint

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon finely chopped peeled fresh ginger (from one ¾-inch piece)

  • ¾ teaspoon ground coriander (optional)

  • Coarse salt and freshly ground pepper

  • 1 zucchini, cut into ¾-inch-thick spears

  • 4 skinless fillets firm white fish (5 ounces each), such as hake or black cod

  • 1 cup dry whole-wheat couscous


  1. 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.

  2. Toss zucchini with 3 tablespoons herb paste in a bowl. Spread onto a rimmed baking sheet. Roast for 5 minutes.

  3. 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.

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