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Lemon-Marinated Fish with Onions and Carrots

Serves 4
Time 2 hr 40 min
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 canola oi, divided l
  • 1/2 cup chopped fresh parsley
  • 3 bay leaves, crushed
  • 1 teaspoon 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 yellow 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 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.

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.
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  • 3/4 cup lemon juice
  • 1/2 cup plus 1 tablespoon canola oi, divided l
  • 1/2 cup chopped fresh parsley
  • 3 bay leaves, crushed
  • 1 teaspoon 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 yellow onion, thinly sliced
  • 2 large carrots, shredded
  • 1 cup couscous
Shop with Prime

Exclusively for Prime members in select ZIP codes.