1/2 cup asparagus, woody ends snapped off and stalks cut into 1 inch pieces
1/4 cup yellow summer squash and zucchini
1 tsp capers, drained
1 small clove garlic, finely chopped
2 Tbsp red onion
2 tsp + 1 tsp. fresh lemon juice, divided
2 tsp + 1 tsp. extra virgin olive oil, divided
2 tsp dry white wine
Dried basil, oregano, and rosemary
3 slices lemon
1/2 cup cucumber, cut in long ribbons with a vegetable peeler
1.5 oz whole wheat couscous
1/4 cup roasted red and yellow bell peppers, cut into strips
1/4 cup raw green bell pepper, cut into strips
1/4 cup carrots, shredded
3/4 oz reduced fat feta cheese, crumbled
Fresh flat-leaf parsley, chopped
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Let's Make It
Preheat oven to 425 degrees F. Lay two 20-inch sheets of aluminum foil on top of each other. Place fish in the center and season with salt and pepper.
Put next 7 ingredients in a bowl and toss with 2 tsp. each lemon juice, extra virgin olive oil, and white wine and sprinkle with dried herbs. Place over top the fish and lay the lemon slices across the vegetables. Fold up the sides of the foil and pinch at the top to create a pouch. Make sure the sides are sealed as well. Bake for about 20 minutes or until fish is fully cooked.
While the fish is baking, line the edge of your serving bowl with the cucumber ribbons. Put the cooked and fluffed couscous in the center. Slide fish and vegetables on top of the couscous and add remaining 1 tsp. each lemon juice and extra virgin olive oil, roasted red and yellow bell pepper strips, green pepper, carrots, feta cheese, and parsley.