Ingredients
- 2/3 cup couscous uncooked
- 1/4 cup green onions. sliced
- 1 tsp ground coriander
- 3/4 tsp paprika
- 1/4 tsp hot pepper sauce
- 1/2 cup almonds sliced
- 1/2 cup currants
- 1 can chicken broth divided. 1 can (14 oz)
- 4 Alaska Sole fillets (4 to 6 oz. each)
- 2 tbsp butter or margarine melted
- 1 lemon thinly sliced
- 2 tbsp fresh parsley chopped
Servings: people
Units:
Instructions
- Rinse any ice glaze from frozen Alaska Sole fillets under cold water; pat dry with paper towel.
- Place fillets in a single layer on top of couscous. Brush each fillet with butter and top with lemon slices.
- Cover pan and place in heated oven; roast 30 to 35 minutes for frozen fillets or 20 to 25 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Sprinkle with parsley before serving.
Recipe Notes
Cooks tip: Substitute Alaska Cod or Pollock fillets for Alaska Sole; adjust cook time for smaller fillets, if necessary.
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