Ingredients

• Nonstick aluminum foil
• 1 lemon
• 2 tablespoons fresh mint, coarsely chopped
• 1 tablespoon fresh dill, coarsely chopped
• 4 firm fish fillets (snapper, mahi, or cod; 1 ½ lb)
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• ½ cup crumbled feta cheese
• ½ cup light mayonnaise

Prep

• Preheat oven to 450°F. Line baking sheet with foil.
• Always check fish for bones. Place fish on baking sheet; season with salt and pepper (wash hands).
• Slice lemon into 8 very thin slices; squeeze remaining portion for juice (1 teaspoon).
• Chop mint and dill.

Steps

1. Combine cheese, mayonnaise, mint, dill, and lemon juice. Spread mixture evenly over fish; top each fillet with 2 overlapping lemon slices. Place in oven on middle rack; bake 10 minutes.
2. Increase oven heat to broil. Broil 7-8 minutes or until top has browned and fish is 145°F (or flesh separates easily). Serve.

Ingredients

• Zest, juice of 2 lemons
• 2 tablespoons fresh mint leaves, coarsely chopped
• ¼ cup fresh Italian parsley, coarsely chopped
• ¼ cup green onions, coarsely chopped
• ½ cucumber, coarsely chopped
• 1 medium tomato, coarsely chopped
• 1 (5.8-oz) box garlic and olive oil couscous mix
• 2 teaspoons + 1 tablespoon extra-virgin olive oil

Prep

• Zest/grate lemon peel (no white; 1 teaspoon); squeeze for juice (3 tablespoons).
• Chop mint, parsley, and green onions.
• Chop cucumber and tomato (1 cup each).

Steps

1. Prepare couscous following package instructions adding 2 teaspoons oil and 2 tablespoons lemon juice to the water.
2. Combine green onions, parsley, mint, tomatoes, cucumber, lemon zest, and remaining 1 tablespoon each oil and lemon juice; set aside.
3. Uncover couscous and fluff with a fork; let stand 4-5 minutes to cool.
4. Stir vegetable mixture into couscous. Serve.