Moroccan Fish and Couscous Packets

Moroccan Fish and Couscous Packets

Be sure to choose fillets of similar thickness so they will cook through at the same time. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount

¼ cup minced fresh cilantro
2 tablespoons extra-virgin olive oil
1 tablespoon grated fresh ginger
2 teaspoons smoked paprika
2 garlic cloves, minced
2 teaspoons grated lemon zest
1 tablespoon lemon juice
1 teaspoon ground cumin
⅛ teaspoon red pepper flakes
salt and pepper
brown sugar
¾ cup couscous
1 cup boiling water
2 (6-8oz) skinless white fish fillets, 3/4-1″ thick

Adjust oven track to middle position and heat oven to 400°.

In a small bowl, combine 3 tablespoons cilantro, oil, ginger, paprika, garlic, 1 & 1/2 teaspoons lemon zest, lemon juice, cumin, and red pepper flakes. Season with salt, pepper, and brown sugar to taste.

Place couscous in a medium bowl. Pour boiling water over couscous and immediately cover with plastic wrap. Let sit for about 5 minutes until liquid is absorbed. Fluff with a fork and stir in remaining 1/2 teaspoon lemon zest and salt and pepper to taste.

Pat fish dry with paper towels and season with salt and pepper. Place two 14-inch lengths of aluminum foil on counter. Divide couscous and mound in center of each foil piece. Place fish on top of couscous. Spread 1 tablespoon of Chermoula sauce over top of each fish. Fold foil up and over fish and crimp edges to seal.

Arrange packets on rimmed baking sheet. Bake until fish registers 140º and easily flakes, about 14-18 minutes. Transfer fish and couscous to plate and sprinkle with remaining cilantro.

Serve with remaining Chermoula sauce and lemon wedges.
Source: America’s Test Kitchen: Best Ever Cooking for Two (2 servings)

Pan-Roasted Fish Fillets with Herb Butter

Pan-Roasted Fish Fillets with Herb Butter


2 5- to 6-ounce fish fillets, like black bass
Salt and ground black pepper
3 tablespoons grapeseed or canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme
1 tablespoon chopped flat-leaf parsley
Lemon wedges

1. Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
2. Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
3. Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Melissa’s note – I used Rock Fish!

Source: NYT Cooking (2 servings)