Fish Fillets baked with lemon and oreganoFish Fillet Ingredients

  • 1/4 olive oil
  • 1/4 freshly squeezed lemon juice
  • 1 1/2 tblsp oregano
  • 1 1/2 tblsp chopped flat leaf parsley
  • 4 fish fillets (cod, snapper, tilapia)
  • salt and pepper

Preparation for Fish Fillets

  1. Combine oil, lemon juice,oregano, and parsley in a bowl or dish that fits all of the fish without over lap. Season with salt and pepper. Whisk the mixture to thicken a little.
  2. Add the fillets to the dish and spoon the mixture over the fish. Let fish marinate for 30 minutes at room temperature. Turn fish every once and awhile.
  3. While fish in marinating preheat oven at 425. Season the fish with a little more salt and pepper. Bake for 10-15 minutes. Fish is cooked when it flakes easily. Serve hot on top of couscous or side of your choice. Laddle some of the sauce on top.

Couscous Ingredients

  • 1 cup dry whole wheat couscous
  • 1 1/4 cup of chicken broth or liquid of your choice
  • 1/4 pound of pancetta roughly chopped
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • salt and pepper

Preparation for Couscous

  1. Add olive oil to a warm saute pan. Let oil heat up over medium then add diced onion, garlic and pancetta. Saute for 5-10 minutes until onion is translucent.
  2. In a sauce pot bring 1 1/4 cup of liquid of your choice to a boil. Add whole wheat couscous stirring quickly.
  3. Cover and remove from heat. Let stand of 5 minutes. Fluff with fork and add pancetta, onion and garlic mixture. Stir mixture in and put aside until fish is finished. ENJOY!!

Fish Fillets Baked with lemon and oreganoGarlic Pancetta CouscousLemon and Oregano baked fish fillets