Ingredients6 cherry tomatoes halved
(or some sun dried tomatoes)
2 Artichoke hearts (optional)
1 Steak of firm fish about 1/2 inch thick
(salmon, sea bass or cod)
1 small onion sliced thinly
1 clove of garlic chopped (optional)
2 springs of thyme or some basil
(or prepared pesto)
4 pitted olives
1/2 Cup of couscous
1/2 cup of chicken broth
1 lemon cut in thin slices
Parchment Paper
Olive Oil
Preheat the oven at 375 degrees. In a small bowl cover couscous with chicken broth and let it stand for 10 minutes or until the couscous has soaked all the broth. Take a piece of parchment paper of about 20 inches and place the couscous in the middle. Season well with salt and pepper. Then put the slices onions and garlic over the couscous. Season the fish with salt and pepper on both sides and place it over the onions. Cover the fish with the lemons, tomatoes, artichoke hearts, olives, and herbs. Take the two edges of the parchment paper and roll them down to seal the fish. With a stapler, staple the paper so it stays in place. Roll the sides and staple them also. Put the fish in the oven and cook for about 15 to 25 minutes depending on how thick the fish steak is.
Moroccan Style:
Season with tagine mix, red pepper flakes. Make a bed of couscous. Cover the fish with raisins, parsley, shallots, and baby spinach.
Asian Style:
Marinate the fish overnight in a mix of miso sauce, agave, grated ginger, mirin, and tamari. Cover the fish with chopped green onions, chopped bock choy and slices shitake mushrooms. Serve over cooked soba noodles drizzled with coconut or sesame oil and a splash of lemon.
