An easy family favorite!
We’re bringing this one back from the archives for good reason—Camila’s go-to easy meal is a family favorite in her home, and we think it’ll become one in yours, too. What makes this recipe so great? It’s flexible, fuss-free, and perfect for using up whatever you have on hand in your fridge or pantry.
Feel free to adjust the portion sizes and the ingredients …. Check out the video below of how she makes it so you can see how easy it is to adjust the recipe.
Serve the fish and pasta with a simple salad for a quick and delicious dinner.
Fish + Couscous
Ingredients
For The Couscous
- pearl couscous or any small pasta or grain you have on hand.
- 1 bunch broccoli or any green vegetable you have
- carrots or any squash, or use any vegetable you have available
- olive oil, salt, pepper and tamari (or soy sauce or coconut aminos) to taste
For The Fish
- white fish filet of any kind, with skin on
- salt, pepper, and lemon (or preferred seasonings) to taste
Instructions
For The Couscous
- Use pearl couscous or any small pasta or grain you have on hand. Cook according to package directions for the number of people you are serving. Set aside in a large bowl.
- Approximately one bunch of broccoli or any green vegetable you have. Blanche quickly in boiling water to keep it crisp and dark green.
- For carrots or any squash, use any vegetable you have available, cut into bite-size pieces, and boil in the same water as the green vegetable until tender.
- Add the harder veggies to the pasta and dress to taste with olive oil, salt, pepper, and tamari, if you have it. Coconut aminos or just a little soy sauce will work as well. If you have a favorite salad dressing, this would be a good place to use it as well. Toss in the broccoli or softer veggies last to keep them from falling apart.
For The Fish
- White fish of any kind works, but be creative and use what you have. To get a nice crust on the fish, it should be washed and patted dry.
- Season the fish with simple salt, pepper, and lemon if you have it (that's what I used). Or, use your favorite seasoning.
- Start with a hot skillet, heated to medium-high heat, coated with oil.
- Place the fish skin side down and gently apply pressure to get the whole surface in contact with the pan and keep the fish from curling up.
- Cook until you see a golden color appearing on the edges of the fish, then flip. Cook the second side for just a few minutes, remove from the pan, and place onto a plate with a paper towel.
- If your fish is on the thicker side, it will take a little longer to cook. You may need to reduce the heat to cook the fish through.
Enjoy!
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