Baked White Fish with Garlic-Chive Butter
and couscous / spinach and peas
Oven-baked fish filets with some easy sides are just the kind of "flavorful-but-effortless" meal we want on a Monday night. Combining fast-cooking spinach and peas in one pan lets you double your veggies without any extra prep!
Smarts: We love the pop of spice from a light sprinkle of Cajun seasoning, but feel free to use another spice blend if you prefer. If yours doesn't include any salt, be sure to add some.
Ingredients
- Stock, any type - 1 cup , sub water
- Thyme, dried - 1/2 tsp
- Salt - 1/4 tsp
- Butter - 2 Tbsp
- Couscous, uncooked - 3/4 cup
- Fish, any white fish like tilapia or cod - 1 lb , filets
- Garlic - 1 clove , chopped
- Chives, fresh - 2 tsp , chopped
- Butter - 4 Tbsp
- Lemons - 1/2 , wedges
- Oil, olive - 1 Tbsp
- Cajun seasoning - 2 tsp , use more or less, depending on your spice preference
- Foil - for baking
- Peas, frozen - 1 1/2 cups
- Oil, olive - 2 tsp
- Baby spinach - 8 oz
- Lemon juice - 1 tsp
Prep
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Fish filets - Thaw if frozen and pat dry.
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Couscous - (If prepping right before cooking, get oven heating first.) Combine stock, thyme, salt, and butter (portion for couscous) in a saucepan. Cover and bring to a boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
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Garlic - Prep as directed. (Can be done up to 5 days ahead)
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Make garlic-chive butter - Chop the chives. Soften butter (portion for fish) briefly in the microwave (15-20 seconds). In a small bowl, fold garlic and chives into the softened butter until well-combined.
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Peas - Defrost in the microwave or under warm water.
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Lemons - Prep as directed.
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Make
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Heat the oven to 400F / 204C degrees and set out a baking dish large enough to hold all the fish filets without crowding.
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Brush the baking dish with some cooking oil or coat with cooking spray. Lay the fish filets into the baking dish without overlapping. Drizzle olive oil (portion for fish) over the fish filets and sprinkle with Cajun seasoning (if your Cajun seasoning is salt-free, sprinkle some salt over the fish filets as well). Cover the dish with foil and transfer to the heated oven. Bake until the fish is opaque throughout and flakes easily with a fork, 8 to 12 minutes, depending on thickness.
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While the fish bakes, heat a large, nonstick skillet with olive oil (portion for spinach and peas) over medium heat. Add spinach with a pinch of salt and saute until just wilted, 2 to 3 minutes. Fold in peas and continue to cook until everything is heated through, 1 to 2 minutes more. Remove from heat and stir in lemon juice. Season to taste with some additional salt and pepper, if needed.
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If couscous was made ahead, warm it in the microwave.
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Make a bed of spinach and peas on each serving plate and place fish filets on top. Top fish with garlic-chive butter and spoon couscous alongside the fish and vegetables. Serve with lemon wedges for squeezing over fish. Enjoy!
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