Inspired by a dish in Senegal often made with chicken, this recipe uses tender fish fillets that are topped with a lemony carrot and onion mixture. Serve this dish with plenty of couscous or try brown rice or quinoa. Inspired by Whole Planet Foundation® microcredit client recipes.
Special Diets:
Ingredients
Method
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.
Nutritional Info
Serving Size
Calories
470
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.