3/4 cup lemon juice
1/2 cup plus 1 tablespoon olive oil, divided
1/2 cup chopped fresh parsley
3 bay leaves, crushed
1 teaspoon grated lemon zest
1 teaspoon fresh thyme leaves
1 teaspoon coarse sea salt
1/2 teaspoon ground black pepper
4 skinless fillets white fish, such as snapper or Chilean sea bass (about 1 1/2 pounds total)
1 large onion, thinly sliced
2 large carrots, shredded
1 cup couscous
Combine lemon juice, 1/2 cup oil, parsley, bay leaves, lemon zest, thyme, salt and pepper in a wide shallow dish. Add fish fillets and let marinate 2 hours, turning fish over halfway through marinating.
In a large skillet, heat remaining 1 tablespoon oil. Remove fish from marinade and place in hot skillet. Add onions and carrots to marinade. Cook fish just until browned on each side, about 3 minutes per side and remove to a plate. Remove onion mixture from marinade and cook over medium-high heat about 10 minutes or until browned. Discard remaining marinade. Add fish back to skillet, cover with onions and carrots and cook 3 to 5 minutes or until fish is cooked through.
Meanwhile, in a small pot, bring 1 cup water to a boil. Place couscous in a heat-proof medium bowl; pour boiling water over it and stir with a fork to combine. Cover and let stand for 10 minutes, then uncover and fluff with a fork. Serve fish and vegetables over couscous.