Lemon-Marinated Fish with Onions and Carrots
- 3/4 cup lemon juice
- 1/2 cup plus 1 tablespoon canola oi, divided l
- 1/2 cup chopped fresh parsley
- 3 bay leaves, crushed
- 1 teaspoon lemon zest
- 1 teaspoon fresh thyme leaves
- 1 teaspoon coarse sea salt
- 1/2 teaspoon ground black pepper
- 4 skinless fillets white fish, such as snapper or Chilean sea bass (about 1 1/2 pounds total)
- 1 large yellow onion, thinly sliced
- 2 large carrots, shredded
- 1 cup couscous
Combine lemon juice, 1/2 cup oil, parsley, bay leaves, lemon zest, thyme, salt and pepper in a wide shallow dish.
Add fish fillets and let marinate 2 hours, turning fish over halfway through marinating.
In a large skillet, heat remaining 1 tablespoon oil.
Remove fish from marinade and place in hot skillet.
Add onion and carrots to marinade.
Cook fish just until browned on each side, about 3 minutes per side and remove to a plate.
Remove onion mixture from marinade and cook over medium-high heat about 10 minutes or until browned. (Discard remaining marinade.)
Add fish back to skillet, cover with onions and carrots and cook until fish is cooked through, 3 to 5 minutes.
Meanwhile, in a small pot, bring 1 cup water to a boil.
Place couscous in a heat-proof medium bowl; pour boiling water over couscous and stir with a fork to combine.
Cover and let stand for 10 minutes, then uncover and fluff with a fork.
Serve fish and vegetables over couscous.
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- 3/4 cup lemon juice
- 1/2 cup plus 1 tablespoon canola oi, divided l
- 1/2 cup chopped fresh parsley
- 3 bay leaves, crushed
- 1 teaspoon lemon zest
- 1 teaspoon fresh thyme leaves
- 1 teaspoon coarse sea salt
- 1/2 teaspoon ground black pepper
- 4 skinless fillets white fish, such as snapper or Chilean sea bass (about 1 1/2 pounds total)
- 1 large yellow onion, thinly sliced
- 2 large carrots, shredded
- 1 cup couscous