A simply prepared dish with great complexity of flavors and an enjoyable taste of summer that may be enjoyed all through the year. Glorious eating.

Roast Moroccan Fish and Vegetables with Spicy Couscous
Prep time
Cook time
Total time
Recipe type: Seafood
Serves: 6
  • 10 shallots; peeled, halved vertically
  • 2 Tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 Cup chopped Italian parsley
  • 1/4 Cup cilantro
  • 2 large cloves garlic; minced
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon grated lemon zest
  • 1 teaspoon salt
  • 1 teaspoon crushed red-pepper flakes
  • 2 pounds monkfish; or cod filets; trimmed cubed
  • 4 carrots; thinly sliced diagonally
  • 5 plum tomatoes; seeded and sliced
  • 2 small zucchini; sliced diagonally
  • 2 1/2 Cups chicken broth
  • 20 ounces couscous
  • lemon wedges
  1. Preheat oven to 450 degrees F. In small bowl, toss shallots with oil, salt, and pepper. Place in 3-Quart casserole; bake 10 minutes.
  2. In cup, mix remaining seasonings. Rub half over fish; reserve remainder.
  3. Remove casserole with shallots from oven; add remaining vegetables. Mix; top with fish. Bake 25 minutes or until fish is just cooked and vegetables are tender.
  4. Meanwhile, make couscous as package label directs except use broth instead of water and add remaining herb mixture.
  5. Serve with fish and vegetables.
  6. Garnish with lemon wedges.
This rich, flavorful Moroccan dish carries the wonderful flavors of summertime throughout the year.
Nutrition Information
Serving size: 1 Calories: 382 Fat: 7g Carbohydrates: 52g Sugar: 960mg Protein: 28g Cholesterol: 44mg

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