Lemon-Marinated Fish with Onions and Carrots

Lemon-Marinated Fish with Onions and Carrots

Serves 4

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.

Ingredients: 
  • 3/4 cup lemon juice
  • 1/2 cup plus 1 tablespoon expeller-pressed canola oil, divided
  • 1/2 cup chopped fresh parsley
  • 3 bay leaves, crushed
  • 1 teaspoon grated 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 onion, thinly sliced
  • 2 large carrots, shredded
  • 1 cup couscous
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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 onions 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 3 to 5 minutes or until fish is cooked through.  

Meanwhile, in a small pot, bring 1 cup water to a boil. Place couscous in a heat-proof medium bowl; pour boiling water over it 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: 
Per Serving:470 calories (90 from fat), 10g total fat, 1g saturated fat, 80mg cholesterol, 220mg sodium, 41g carbohydrate (4g dietary fiber, 3g sugar), 51g protein
Special Diets: 

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.

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