Baked Lemon Herb Halibut with Mediterranean Couscous

Introduction

This flavorful fish recipe combines tender baked halibut with a vibrant mediterranean couscous. Mild halibut fillets are topped with a bright mix of lemon, parsley and thyme then oven-baked until perfectly flaky. Served atop couscous tossed with tomatoes, cucumber, olives and feta cheese for a fresh burst of flavor and texture. Light yet completely satisfying, this sheet pan meal makes it easy to incorporate nutritious fish into your diet. The mediterranean twist provides a gourmet restaurant feel with minimal effort.

Benefits of Halibut

Halibut provides an excellent source of lean protein along with key nutrients:

• High in selenium, niacin, vitamins B6 and B12
• Rich in phosphorus for bone health
• Contains heart-healthy omega-3 fatty acids
• Low mercury levels compared to some fish
• Mild taste that adapts well to many seasonings

Halibut's versatility and nutrition make it a great choice for regular seafood meals.

Nutrition Facts

A 3 ounce serving of halibut has:

• 89 calories
• 2g fat
• 17g protein
• 0g carbs
• 10% DV magnesium
• 50% DV vitamin B12

Ingredients

• Halibut fillets
• Couscous
• Cherry tomatoes
• Cucumber
• Kalamata olives
• Feta cheese
• Fresh parsley and thyme
• Lemon juice
• Olive oil
• Garlic

Instructions

Prepare the Couscous

Cook couscous according to package directions. Fluff with a fork and let cool slightly.

Saute the Vegetables

Heat olive oil in a pan. Saute minced garlic briefly, then add diced tomatoes and cucumber. Cook until just tender.

Season the Halibut

Coat halibut fillets with olive oil, lemon juice, parsley, thyme and salt.

Bake the Halibut

Place fillets on one side of a sheet pan. Bake at 400°F for 10-12 minutes until fish flakes easily.

Toss the Couscous

Toss cooked couscous with sauteed vegetables, olives, feta, lemon juice and olive oil.

Plate and Garnish

Serve baked halibut over the fresh mediterranean couscous. Garnish with parsley if desired.

Tips

• Look for thick, firm halibut fillets.
• Any white fish like cod or tilapia can be substituted.
• Let the couscous cool before adding vegetables to avoid overcooking.
• Broil halibut briefly at the end for crispy tops.
• Finish the dish with a squeeze of fresh lemon.

Serving Suggestions

This delicious baked fish pairs nicely with:

• A fresh garden salad
• Crusty bread
• Roasted asparagus or green beans
• Risotto or orzo

Storage

Leftovers can be refrigerated for 3-4 days. Reheat the fish gently before serving.

Cooked halibut and couscous also freeze well for 1-2 months.

Conclusion

This baked lemon herb halibut with Mediterranean couscous is an elegant yet easy fish recipe. Mild halibut gets a flavor boost from lemon, herbs and garlic while tender couscous provides a fresh contrast. By combining seafood with couscous and vegetables, you have a complete meal full of Mediterranean flair. Bake this sheet pan dinner tonight for a taste of the region without the long flight!

FAQs

What couscous works best?

Use regular couscous, not the 10 minute variety, so it absorbs flavors better.

Can you use frozen halibut?

Yes, thaw frozen halibut properly in the fridge before cooking.

How do you know when the fish is done?

Halibut is ready when it flakes easily with a fork and is opaque throughout.

Can you swap the vegetables?

Yes, try spinach, bell peppers, zucchini or mushrooms.

How should you store leftovers?

Refrigerate up to 4 days. Freeze extra portions for longer storage.