Lemon Pepper Baked Fish
Recipe: #34303
February 14, 2020
"From our weekday newspaper The West Australian. Times are estimated. NOTE - full recipe title is Lemon Pepper Baked Fish With Herb Couscous."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (465.1 g)
- Calories 644.2
- Total Fat - 25.7 g
- Saturated Fat - 12.2 g
- Cholesterol - 133.7 mg
- Sodium - 368.3 mg
- Total Carbohydrate - 48.4 g
- Dietary Fiber - 5.5 g
- Sugars - 6.8 g
- Protein - 53.5 g
- Calcium - 113.6 mg
- Iron - 2.9 mg
- Vitamin C - 36 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place half the lemon slices over an oiled oven tray and arrange fish over the top and sprinkle with seasoning and then top with butter and remaining lemon slices.
Step 2
Cook in a hot oven (200C) for 10 minutes, or until fish flakes easily.
Step 3
To make the couscous, bring stock to a boil in a large saucepan and stir in couscous and then remove from heat and let stand, covered for 5 minutes.
Step 4
Fluff with a fork and stir in herbs.
Step 5
Boil, steam or microwave carrots and asparagus separately, until tender.
Step 6
Serve with fish and any cooking juices over the couscous with vegetables.
Tips
No special items needed.
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