For the Crunchy Fish:

Step 1

Preheat oven to 425˚F.

Step 2

Arrange Gorton’s® Crunchy Breaded Fillets on a metal baking pan. Season top side with ½ tablespoon herbs de provence.

Step 3

Bake according to package instructions until reaching an internal temperature of 165°F or higher, flipping halfway through and seasoning with remaining herbs de provence.

Step 4

Remove to a serving platter and sprinkle with lemon zest.

For the Tabouli:

Step 1

In a medium saucepan, bring water, lemon juice, salt, butter and 1 tablespoon olive oil to a boil.

Step 2

Turn off heat and add couscous to the pot. Cover and let steam for 5 minutes.

Step 3

Remove the lid and fluff with a fork, then spread couscous onto a baking pan and let cool in the refrigerator for 10 minutes.

Step 4

Add basil, parsley and mint leaves to a food processor and blend until finely chopped.

Step 5

Once cooled, transfer couscous to a large bowl and fold in all other ingredients, saving the remaining olive oil, salt and pepper for last.

Step 6

Let rest in the refrigerator for at least 30 minutes before serving.

For the Roasted Rainbow Carrots:

Step 1

Preheat oven to 425˚F

Step 2

Trim carrots, toss with olive oil, and season with salt and pepper.

Step 3

Arrange on a baking sheet in a single layer and roast at 425°F, turning once, until tender and slightly browned (about 18 – 20 minutes).

Step 4

Remove from the oven and garnish with your favorite store-bought pesto.

Step 5

Plate altogether and enjoy!