From America's Test Kitchen.
2 cups Boiling water
4 Skinlesss white fish fillets, 6-8 oz each
3/4 tsp Salt
1/2 tsp Pepper
1/4 cup + 2 tbsp Chopped fresh cilantro
6 tbsp Chopped fresh cilantro
3 tbsp Extra virgin olive oil
2 tbsp Grated fresh ginger
2 tbsp Smoked paprika
4 Garlic cloves, minced
1 tbsp Grated lemon zest, plus 2 tbsp juice
1/2 tsp Red pepper flakes
Adjust the oven rack to the middle position and heat oven to 400ºF. Spray the centers of four 14x12-inch sheets of heavy-duty aluminum foil with cooking spray. Place the couscous in a medium bowl. Pour the boiling water over the couscous. Immediately cover the bowl with plastic wrap and let sit until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork and season with salt and pepper to taste.
Pat fillets dry with paper towels and sprinkle with salt and pepper. Divide the couscous evenly among prepared foil pieces, mounding it in the center of each. Place fillets on couscous, then spread 1 tablespoon chermoula over each fillet. Bring short sides of foil together and crimp to seal tightly. Crimp remaining open ends of packets, leaving as much headroom as possible inside packets.
Place packets on rimmed baking sheet and bake until fish registers 140ºF, 14 to 18 minutes (To check temperature, poke thermometer through foil of 1 packet and into fish). Carefully open packets and sprinkle with remaining cilantro. Serve with remaining chermoula.
For the Chermoula:
Combine all of the ingredients in a small bowl. Season with salt and pepper to taste.
Prep Time: 15 minutes
Cook Time: 18 minutes
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