Toaster-Oven Moroccan Fish and Couscous Packets
By America's Test KitchenPublished on January 19, 2022
Time
45 minutes
Yield
Serves 2
Ingredients
Before You Begin
Haddock and striped bass are good substitutes for the cod. Thin tail-end fillets can be folded to achieve proper thickness. 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 and then insert an instant-read thermometer through the “X” into the fish to measure its internal temperature. Open each packet promptly after baking to prevent overcooking. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount.
Instructions
- Adjust toaster oven rack to middle position and heat oven to 400 degrees. Combine 3 tablespoons cilantro, oil, ginger, paprika, garlic, 1½ teaspoons lemon zest, lemon juice, cumin, honey, pepper flakes, ⅛ teaspoon salt, and ⅛ teaspoon pepper in bowl.
- Place couscous in medium bowl. Pour boiling water over couscous. Immediately cover with plastic wrap and let sit until liquid is absorbed and couscous is tender, about 5 minutes. Add remaining ½ teaspoon lemon zest, ⅛ teaspoon salt, and ⅛ teaspoon pepper and fluff with fork to combine.
- Pat cod dry with paper towels and sprinkle with remaining ¼ teaspoon salt and remaining ⅛ teaspoon pepper. Cut four 12-inch sheets of aluminum foil; arrange 2 flat on counter. Mound half of couscous in center of each piece of foil, then place fillets on top. Spread 1 tablespoon of sauce over top of each fillet. Place second square of foil on top of cod. Press edges of foil together and fold over several times until packet is well sealed and measures about 7 inches.
- Set packets on small rimmed baking sheet and bake until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 14 to 19 minutes. Carefully open packets, allowing steam to escape away from you. Sprinkle fillets with remaining 1 tablespoon cilantro and serve with remaining sauce and lemon wedges.
Time
45 minutesYield
Serves 2Ingredients
Ingredients
Ingredients
Why This Recipe Works
We love cooking quick meals en papillote, or in a packet, because this French technique concentrates the flavors of the dish and there is very little cleanup—throw the packets in your toaster oven, and after dinner throw the empty packets away. We found that aluminum foil was easier to work with than parchment because it creates a better seal for the juices to steam. We prefer white-fish fillets, like cod, for this method because oilier fishes ended up greasy and overwhelmingly pungent. For a stress-free side, we kickstarted couscous with boiling water in a bowl and then finished it right in the packet underneath our fish. We dressed up our dish with a zesty chermoula sauce—a Moroccan condiment of cilantro, ginger, garlic, lemon, and spices.
Before You Begin
Haddock and striped bass are good substitutes for the cod. Thin tail-end fillets can be folded to achieve proper thickness. 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 and then insert an instant-read thermometer through the “X” into the fish to measure its internal temperature. Open each packet promptly after baking to prevent overcooking. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount.
Instructions
- Adjust toaster oven rack to middle position and heat oven to 400 degrees. Combine 3 tablespoons cilantro, oil, ginger, paprika, garlic, 1½ teaspoons lemon zest, lemon juice, cumin, honey, pepper flakes, ⅛ teaspoon salt, and ⅛ teaspoon pepper in bowl.
- Place couscous in medium bowl. Pour boiling water over couscous. Immediately cover with plastic wrap and let sit until liquid is absorbed and couscous is tender, about 5 minutes. Add remaining ½ teaspoon lemon zest, ⅛ teaspoon salt, and ⅛ teaspoon pepper and fluff with fork to combine.
- Pat cod dry with paper towels and sprinkle with remaining ¼ teaspoon salt and remaining ⅛ teaspoon pepper. Cut four 12-inch sheets of aluminum foil; arrange 2 flat on counter. Mound half of couscous in center of each piece of foil, then place fillets on top. Spread 1 tablespoon of sauce over top of each fillet. Place second square of foil on top of cod. Press edges of foil together and fold over several times until packet is well sealed and measures about 7 inches.
- Set packets on small rimmed baking sheet and bake until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 14 to 19 minutes. Carefully open packets, allowing steam to escape away from you. Sprinkle fillets with remaining 1 tablespoon cilantro and serve with remaining sauce and lemon wedges.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments