For the Crunchy Fish:

1. Preheat oven to 425˚F.


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


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.


4. Remove to a serving platter and sprinkle with lemon zest.


For the Tabouli:

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


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


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.


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


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.


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


For the Roasted Rainbow Carrots:

1. Preheat oven to 425˚F


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


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).


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


Plate altogether and enjoy!

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For the Crunchy Fish:

8 Gorton’s® Crunchy Breaded Fillets

1 tablespoon dried herbs de provence, divided

1/2 lemon, zest


For the Tabouli:

2 cups couscous

2 1/4 cups water

1/4 cup lemon juice

1/2 teaspoon salt

1 tablespoon unsalted butter

1/4 -1/2 cup + 1 tablespoons extra virgin olive oil, divided


For the Roasted Rainbow Carrots:

2 cups heirloom cherry tomatoes, quartered

2 cups cucumber, diced 

1 cup red onion, finely chopped

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Featured Product

Crunchy Breaded

Flaky, wild-caught whole Alaska Pollock fillets in a golden crunchy Panko breadcrumb.

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