Food & Cooking Recipes Ingredients Seafood Recipes Fish Fillets with Herbs, Zucchini, and Whole-Wheat Couscous Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Raymond Hom Prep Time: 10 mins Total Time: 30 mins Servings: 4 A tangy paste of cilantro and mint adds vibrant flavor to the fish and zucchini. Ingredients 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 Directions 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. Rate it Print