Zingy Roasted Fish with Lemon Herb Couscous
Brighten up your dinner table with this Zingy Roasted Fish with Lemon Herb Couscous, a wholesome and flavor-packed dish that’s as vibrant as it is delicious. Featuring tender white fish fillets roasted with zesty lemon, aromatic garlic, and a medley of fresh dill and parsley, this recipe balances simplicity with gourmet flair. Paired with fluffy couscous infused with citrusy notes and herby goodness, and topped with juicy, caramelized cherry tomatoes, every bite delivers a refreshing burst of flavor. Ready in just 35 minutes, this easy yet elegant dish is perfect for a weeknight dinner or a special occasion. Serve it with extra lemon wedges for a tangy finish, and let this healthy, Mediterranean-inspired meal become a family favorite. Keywords: roasted fish recipe, lemon herb couscous, Mediterranean dinner ideas, quick fish recipes, healthy dinner recipes.
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Recipe Information
Ingredients
- 4 pieces White fish fillets (e.g., cod, halibut, or tilapia)
- 3 tablespoons Olive oil
- 2 Lemon
- 3 Garlic cloves, minced
- 3 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh dill, chopped
- 1 cup Couscous
- 1.25 cups Chicken or vegetable broth
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Cherry tomatoes, halved
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the white fish fillets on the baking sheet and drizzle with 2 tablespoons of olive oil.
Zest one lemon and sprinkle the zest evenly over the fish.
Add 2 minced garlic cloves, 2 tablespoons of parsley, 1 tablespoon of dill, salt, and black pepper to the fish, spreading them evenly.
Slice the zested lemon into thin rounds and place them on top of the fillets.
Roast the fish in the preheated oven for 12-15 minutes, or until it flakes easily with a fork.
While the fish is cooking, prepare the couscous. In a medium saucepan, bring the chicken or vegetable broth to a boil.
Once boiling, add 1 tablespoon of olive oil, 1 minced garlic clove, and the juice of the second lemon.
Remove the saucepan from the heat and stir in the couscous. Cover the saucepan with a lid and let it sit for 5 minutes.
After 5 minutes, fluff the couscous with a fork and stir in the butter, remaining parsley, and dill. Adjust seasoning with salt and pepper, if needed.
In a small skillet, sauté the halved cherry tomatoes in 1 tablespoon of olive oil over medium heat for 2-3 minutes, or until slightly softened and caramelized.
To serve, divide the couscous among four plates, top with the roasted fish, and garnish with the sautéed cherry tomatoes.
Serve immediately with extra lemon wedges, if desired.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 876 mg | 38% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.3 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 679 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
