Name: Mediterranean fish & couscous
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 x 125g sustainable white fish fillets (we used Pollock); 2 lemons zest and juice 1, the other cut into wedges; 1 red chilli half sliced, half finely chopped; basil shredded; 200g cherry tomatoes; 100g couscous; 2tbsp balsamic vinegar; ½ cucumber diced; 2tbsp pitted black olives halved

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Mediterranean fish & couscous

Mediterranean fish & couscous

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 3.2 out of 5.16 ratingsRate

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Oven cook or barbecue fish in foil to keep it beautifully moist

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Ingredients

Nutrition

Units:

MetricUS

2 x 125g sustainable white fish

fillets (we used Pollock)
2 lemons

zest and juice 1, the other cut into wedges
1 red chilli

half sliced, half finely chopped
basil

shredded
200g cherry tomatoes
100g couscous
2tbsp balsamic vinegar
½ cucumber

diced
2tbsp pitted black olives

halved

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Nutrition: per serving

kcal263
fat4g
saturates1g
carbs34g
sugars9g
fibre2g
protein26g
salt0.52g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Take one small sheet of foil, about A4 size, and put one fish fillet on top. Season the fish, then drizzle with half of the lemon juice and zest, half the sliced chillies and half of the basil.
step 2

Halve 4 of the tomatoes and put these around the fish. Place another sheet of foil on top and fold the edges together to seal. Repeat with the other piece of fish and transfer to a baking sheet. Cook for 15-18 mins until the bag has puffed up (or cook on the barbecue).
step 3

While the fish is cooking pour 100ml of boiling water over the couscous, cover, then leave to swell for 5 mins. Chop the rest of the tomatoes and mix with the couscous, balsamic, cucumber, the remaining basil, lemon juice and zest and olives. Season and serve alongside the fish with the lemon wedges on the side for squeezing over.

Recipe from Good Food magazine, July 2011

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A star rating of 3.2 out of 5.16 ratings

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