Preheat oven to 425°F. Toss zucchini, tomatoes, and bell pepper with olive oil, garlic powder, and salt. Roast on a sheet pan for 18–22 minutes, until softened and lightly browned.
2 zucchini, 1 red bell pepper, 1 cup cherry tomatoes, 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp garlic powder
Pat fish dry, then season both sides with lemon juice, garlic powder, oregano, paprika, salt, and pepper.
2 lbs white fish, 1 lemon, 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/2 tsp black pepper
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, add fish fillets.
2 tbsp olive oil
Sear 3–4 minutes per side, depending on thickness, until golden brown and flaky. Handle gently to prevent breaking.
Cook couscous according to package (use chicken broth for more flavor). Fluff with a fork and stir in olive oil and parsley.
1 cup couscous, 1 cup chicken broth, 1 tbsp olive oil or butter, 1 tbsp chopped parsley
Assemble bowls with couscous, roasted veggies, and fish. Top with crumbled feta and a lemon wedge if desired.
1/3 cup crumbled feta cheese, 2 lemons