Lemon Pepper Baked Fish

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian. Times are estimated. NOTE - full recipe title is Lemon Pepper Baked Fish With Herb Couscous."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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