Spiced Fish and Couscous Packets
By Camila ChaparroPublished on June 15, 2021
Yield
Serves 4
Ingredients
Before You Begin
To test for doneness without opening the foil packets, use a permanent marker to mark an “X” on the outside of the foil where the fish fillet is the thickest, then insert an instant-read thermometer through the “X” into the fish to measure its internal temperature. Catfish, flounder, or sole may be substituted for the tilapia in this recipe. If using catfish, flounder, or sole, you may need to tuck the tapered ends under to achieve a more uniform thickness for even cooking. For catfish, start checking for doneness at 26 minutes; for flounder, start checking for doneness at 16 minutes; for sole, start checking for doneness at 23 minutes.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Combine 6 tablespoons cilantro, oil, ginger, paprika, garlic, 1 tablespoon lemon zest, lemon juice, cumin, ½ teaspoon salt, ¼ teaspoon pepper, sugar, and pepper flakes in bowl; set chermoula aside.
- Combine couscous, ½ teaspoon salt, and boiling water in bowl, cover with plastic wrap, and let sit until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork, stir in remaining 1 teaspoon lemon zest, and season with salt and pepper to taste.
- Lay four 16 by 12-inch rectangles of aluminum foil on counter with short sides parallel to counter edge. Divide couscous evenly among foil rectangles, arranging in center of lower half of each foil sheet. Pat tilapia dry with paper towels and sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Place tilapia on top of couscous and spoon 1 tablespoon chermoula over top of each fillet; reserve remaining chermoula for serving. Fold top half of foil over fish and couscous, then tightly crimp edges into rough 9 by 6-inch packets.
- Place packets on rimmed baking sheet (they may overlap slightly) and bake until fish registers 135 degrees, 20 to 24 minutes. Carefully open packets, allowing steam to escape away from you. Using thin metal spatula, gently slide couscous and tilapia onto individual plates, then sprinkle with remaining 2 tablespoons cilantro. Serve with remaining chermoula.
Yield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Moroccan chermoula is a spice and herb mixture that's at once bright, herbaceous, and earthy, packing a punch of flavor wherever it's used. Pairing it with quick-cooking tilapia and couscous baked in foil made an incredibly flavorful, fragrant meal effortless. We placed mounds of fluffy, lemony couscous on the foil and then topped them with chermoula-slathered tilapia fillets before sealing the packets. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount.
Before You Begin
To test for doneness without opening the foil packets, use a permanent marker to mark an “X” on the outside of the foil where the fish fillet is the thickest, then insert an instant-read thermometer through the “X” into the fish to measure its internal temperature. Catfish, flounder, or sole may be substituted for the tilapia in this recipe. If using catfish, flounder, or sole, you may need to tuck the tapered ends under to achieve a more uniform thickness for even cooking. For catfish, start checking for doneness at 26 minutes; for flounder, start checking for doneness at 16 minutes; for sole, start checking for doneness at 23 minutes.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Combine 6 tablespoons cilantro, oil, ginger, paprika, garlic, 1 tablespoon lemon zest, lemon juice, cumin, ½ teaspoon salt, ¼ teaspoon pepper, sugar, and pepper flakes in bowl; set chermoula aside.
- Combine couscous, ½ teaspoon salt, and boiling water in bowl, cover with plastic wrap, and let sit until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork, stir in remaining 1 teaspoon lemon zest, and season with salt and pepper to taste.
- Lay four 16 by 12-inch rectangles of aluminum foil on counter with short sides parallel to counter edge. Divide couscous evenly among foil rectangles, arranging in center of lower half of each foil sheet. Pat tilapia dry with paper towels and sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Place tilapia on top of couscous and spoon 1 tablespoon chermoula over top of each fillet; reserve remaining chermoula for serving. Fold top half of foil over fish and couscous, then tightly crimp edges into rough 9 by 6-inch packets.
- Place packets on rimmed baking sheet (they may overlap slightly) and bake until fish registers 135 degrees, 20 to 24 minutes. Carefully open packets, allowing steam to escape away from you. Using thin metal spatula, gently slide couscous and tilapia onto individual plates, then sprinkle with remaining 2 tablespoons cilantro. Serve with remaining chermoula.
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