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Publix Simple Meals

Greek-Style Baked Fish With Vegetable Couscous Salad

Servings:
Makes 4 Servings
Total Time:
35 minutes
Active Time:
35 minutes

Cooking Sequence


-- Preheat oven

-- Prepare salad through step 3 - 10 minutes

-- Prepare fish and complete salad; serve - 25 minutes


Greek-Style Baked Fish

Ingredients

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

Prep


-- 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.




Steps


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.


Vegetable Couscous Salad

Ingredients

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

Prep


-- 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).




Steps


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.


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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Greek-Style Baked Fish

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%

Vegetable Couscous Salad

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%