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1
Preheat the oven to 425 degrees F. Lay a 2 1/2-foot-long sheet of aluminum foil on a baking sheet, letting the ends hang off.
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2
Lay another sheet of foil perpendicular on top.
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3
Rinse the couscous in a fine-mesh sieve under cold water.
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4
Mix the olive oil, paprika and 3/4 teaspoon each salt and pepper in a small bowl.
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5
Pile the couscous in the center of the foil; toss with 1/2 tablespoon of the seasoned oil and spread in an 8-inch-square layer.
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6
Brush the fish fillets on both sides with 1 tablespoon of the seasoned oil and arrange side by side on top of the couscous.
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7
Toss the lemon slices, parsley, red onion, tomatoes, garlic and the remaining 1/2 tablespoon seasoned oil in a bowl, then scatter evenly over the fish and couscous.
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8
Drizzle with 2/3 cup water, then bring the opposite ends of the foil together, fold over and crimp closed to make a sealed packet.
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9
Transfer the foil packet (on the baking sheet) to the oven and bake 25 minutes.
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10
Open the foil packet; divide the fish among plates.
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11
Toss the couscous and vegetables; serve with the fish.
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12
Sprinkle with the lemon juice.
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13
Per serving: Calories 429; Fat 21 g (Saturated 4 g); Cholesterol 80 mg; Sodium 219 mg; Carbohydrate 30 g; Fiber 5 g; Protein 31 g
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14
Photograph by Christopher Testani
