MOROCCAN FISH WITH COUSCOUS AND CHERMOULA

  • 2
  • 1 cup chopped fresh cilantro
  • 3 tbsp extra virgin olive oil
  • 2 tbsp grated fresh ginger
  • 2 tbsp smoked paprika
  • 4 garlic cloves, minced
  • 1 tbsp grated lemon zest plus 2 tbsp juice
  • 1 tbsp ground cumin
  • 1/2 tsp red pepper flakes
  • Salt and pepper
  • 1  (10 ounce) box couscous
  • 2 cups boiling water
  • 4  (6 to 8 ounce) skinless white flesh fish fillets
  • 3/4 to 1 inch thick
  1. Adjust oven rack to middle position and heat oven to 400 degrees. Combine 6 tbsp cilantro,oil,ginger,paprika,garlic,lemon zest and juice,cumin,and pepper flakes in a small bowl. Season with salt and pepper to taste.
  2. Place couscous in medium bowl. Pour boiling water over couscous.Immediately cover bowl with plastic wrap and let sit until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork and season with salt and pepper to taste.
  3. Pat fillets dry with paper towels and season with salt and pepper. Lay four 14-inch lengths of aluminum foil on counter.Divide couscous evenly among foil pieces,mounding it in center of each. Place fillets on couscous, then spread 1 tbsp sauce over fillet. Fold foil over fillets,crimping edges to seal.
  4. Arrange packets in single layer on rimmed baking sheet and bake until fish registers 140 degrees, 14 to 18 minutes. Carefully open packets and sprinkle fillets with remaining cilantro. Serve with remaining sauce.

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