Servings: 4
Total Time: 45 minutes
Active Time: 10 minutes
Ingredients
Nonstick aluminum foil
1 (14.5-oz) can diced tomatoes, drained
1 (15-oz) can chickpeas, drained
1/4 cup fresh cilantro, finely chopped and divided
4 cloves garlic, finely chopped
1 lemon, for juice
1 (15-oz) package frozen (or fresh) prediced butternut squash
3/4 cup no-salt-added vegetable stock (or broth)
2/3 cup pearled couscous
1 tablespoon olive oil
1 teaspoon pumpkin (or apple) pie spice
1 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1/2 teaspoon ground red pepper, divided (optional)
1/4 cup plain nonfat Greek yogurt
1 cup baby spinach
4 white fish fillets (such as cobia, snapper, tilapia), about 20 oz
Steps
Preheat oven to 425°F. Line baking sheet with foil. Drain tomatoes and chickpeas; chop cilantro and garlic. Squeeze lemon for juice (2 tablespoons). Place in large bowl: tomatoes, chickpeas, squash, stock, couscous, oil, garlic, pumpkin pie spice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon red pepper, if using. Toss to coat.
Spread vegetable mixture in single layer on baking sheet. Bake 15 minutes. Combine yogurt, lemon juice, 2 tablespoons cilantro, and remaining 1/4 teaspoon red pepper, if using. Set aside.
Stir spinach into vegetable mixture. Place fish over vegetable mixture; season fish with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 12–15 minutes until fish is opaque and flakes easily. Serve fish over vegetables. Drizzle with yogurt sauce, and sprinkle with remaining 2 tablespoons cilantro.
Always check fish for bones and cook to an internal temperature of 145°F.
Recipe & photo courtesy of Publix
