Rockfish with orange, olive salsa and minted couscous

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Rockfish with orange, olive salsa and minted couscous

Rockfish with orange, olive salsa and minted couscous

Dairy-Free, Soy-Free

2 Servings, 680 Calories/Serving

5–20 Minutes

Harissa, cumin and garlic give full-flavored rockfish some personality in this dish, while an orange and black olive salsa liven up a side of couscous tossed in fresh mint.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup couscous
  • 2 5-ounce rockfish fillets
  • Moroccan spice mix
  • 1 shallot
  • 1 cara cara orange
  • ¼ slice preserved lemon peel ¼ cup kalamata olives
  • small bunch parsley
  • small bunch mint
  • 1 lime
  • ¼ teaspoon cumin
  • ¼ teaspoon coriander

Nutrition per serving



2-serving instructions (4-serving modifications in red)

Wash produce before use


Steam couscous, prep ingredients

Heat 1 cup water on high in saucepan until it simmers. Add salt, 1 teaspoon oil and couscous, bring to a boil, then take off heat. Cover and let steam until the fish is finished cooking. While the couscous is steaming:
*Rub fish with spice mix.
*Peel and mince shallot.
*Peel, cut in half and slice oranges into half moons.
*Minced preserved lemon.
*Slice olives in half.
*Roughly chop parsley.
*Chiffonade mint.


Make salsa

Toss together shallot, oranges, lemon, olives and parsley in a bowl. In a separate bowl, combine juice of ½ the lime with 1 tablespoon olive oil and coriander spice mix. Mix into salsa and season with salt to taste.


Sear fish

Heat 2 tablespoons oil on high in sauté pan until shimmering. Sear fish until flakey and golden brown, 2 to 3 minutes each side.

Plate, serve

Uncover couscous and fluff with fork. Stir in mint. Serve couscous on a plate with fish and top with salsa.