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Publix Aprons Recipes

Greek-Style Baked Fish With Vegetable Couscous Salad

Total Time - 35 minutes / Makes 4 Servings

Cooking Sequence

  • Preheat oven
  • Prepare salad through step 3 - 10 minutes
  • Prepare fish and complete salad; serve - 25 minutes

Greek-Style Baked Fish With Vegetable Couscous Salad

Greek-Style Baked Fish


Nonstick aluminum foil
1 lemon
2 tablespoons fresh mint, coarsely chopped
1 tablespoon fresh dill, coarsely chopped
4 firm fish fillets (snapper, mahi, or cod; 1 1/2 lb)
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup crumbled feta cheese
1/2 cup light mayonnaise

  • Preheat oven to 450°F. Line baking sheet with foil.
  • Always check fish for bones. Place fish on baking sheet; season with salt and pepper (wash hands).
  • Slice lemon into 8 very thin slices; squeeze remaining portion for juice (1 teaspoon).
  • Chop mint and dill.

  1. Combine cheese, mayonnaise, mint, dill, and lemon juice. Spread mixture evenly over fish; top each fillet with 2 overlapping lemon slices. Place in oven on middle rack; bake 10 minutes.
  2. Increase oven heat to broil. Broil 7–8 minutes or until top has browned and fish is 145°F (or flesh separates easily). Serve.

CALORIES (per 1/4 recipe) 310kcal; FAT 16g; CHOL 85mg; SODIUM 580mg; CARB 5g; FIBER 1g; PROTEIN 37g; VIT A 10%; VIT C 10%; CALC 10%; IRON 6%

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Vegetable Couscous Salad


Zest, juice of 2 lemons
2 tablespoons fresh mint leaves, coarsely chopped
1/4 cup fresh Italian parsley, coarsely chopped
1/4 cup green onions, coarsely chopped
1/2 cucumber, coarsely chopped
1 medium tomato, coarsely chopped
1 (5.8-oz) box garlic and olive oil couscous mix
2 teaspoons + 1 tablespoon extra-virgin olive oil

  • Zest/grate lemon peel (no white; 1 teaspoon); squeeze for juice (3 tablespoons).
  • Chop mint, parsley, and green onions.
  • Chop cucumber and tomato (1 cup each).

  1. Prepare couscous following package instructions adding 2 teaspoons oil and 2 tablespoons lemon juice to the water.
  2. Combine green onions, parsley, mint, tomatoes, cucumber, lemon zest, and remaining 1 tablespoon each oil and lemon juice; set aside.
  3. Uncover couscous and fluff with a fork; let stand 4–5 minutes to cool.
  4. Stir vegetable mixture into couscous. Serve.

CALORIES (per 1/4 recipe) 220kcal; FAT 7g; CHOL 0mg; SODIUM 430mg; CARB 33g; FIBER 3g; PROTEIN 7g; VIT A 20%; VIT C 30%; CALC 4%; IRON 10%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.


Add to your grocery list 1/2 cup crumbled feta cheese

Dry Grocery
Add to your grocery list 1 (5.8-oz) box garlic and olive oil couscous mix

Add to your grocery list 1 cucumber
Add to your grocery list 1/2 bunch fresh Italian parsley
Add to your grocery list 1-oz bag fresh dill
Add to your grocery list 1-oz bag fresh mint
Add to your grocery list 3 green onions
Add to your grocery list 3 lemons
Add to your grocery list 1 medium tomato

Add to your grocery list 4 firm fish fillets (snapper, mahi, or cod; 1 1/2 lb)

From Your Pantry
Add to your grocery list Nonstick aluminum foil
Add to your grocery list 2 tsp + 1 tbsp extra-virgin olive oil
Add to your grocery list 1/4 tsp kosher salt
Add to your grocery list 1/2 cup light mayonnaise

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Aprons Advice

  • Complete your meal with green beans, a crusty baguette, and fruit tart for dessert.
  • Do not walk away from the fish while broiling; broilers get very hot and it may burn quickly.
  • You can stir some feta cheese into the salad.
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Recipe Version seaf0142