Herb-Coated Halibut with Zucchini and Whole Wheat Couscous

Not only is this meal delicious, it’s also incredibly healthy. A tangy herb paste coats both the fish and zucchini, which roast on the same pan. The entire meal is ready in 30 minutes – perfect for busy weekday dinners.

Herb-Coated Halibut with Zucchini and Whole Wheat Couscous

Serving Size: 4

Calories per serving: 354

Fat per serving: 10

Herb-Coated Halibut with Zucchini and Whole Wheat Couscous

Nutritional Analysis: One serving equals: 354 calories, 10g fat, 29g carbohydrate, 6g fiber, and 32g protein.


  • . 6 scallions, chopped
  • . 1 cup packed fresh coriander
  • . 1/2 cup packed fresh mint
  • . 3 Tablespoons olive oil
  • . 1 Tablespoon chopped, peeled fresh ginger
  • . 3/4 teaspoon ground coriander
  • . Salt and pepper to taste
  • . 1 zucchini, cut into spears
  • . 4 skinless fillets firm white fish
  • . 1 cup dry whole-wheat couscous


  1. Preheat oven to 225 degrees.
  2. Throw the scallions, fresh coriander, mint, oil, ginger, coriander and 1/2 teaspoon salt into a food processor and pulse until a coarse paste forms.
  3. Season with pepper.
  4. Toss zucchini with 3 tablespoons herb paste in a bowl.
  5. Spread onto a rimmed baking sheet. Roast for 5 minutes.
  6. Rub remaining herb paste onto both sides of fish fillets.
  7. Push zucchini to edges of baking sheet, and arrange fish in center, leaving about 1/2 inch between each fillet.
  8. Roast until fish is opaque and semi-firm to the touch, about 15 minutes.
  9. Meanwhile, prepare directions.
  10. Serve fish and zucchini over couscous

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