Ingredients
- 600 grams fresh fish (four firm white fillets/150 grams each)
- Cooking spray (olive oil)
- 1 1/2 cups dry couscous
- 1 1/2 cups chicken stock (boiling)
- 40 grams butter (at room temperature)
- 1 teaspoon lemon zest (finely grated)
- 2 tablespoons lemon juice
- 1 1/2 cups fresh parsley (flat leaf leaves)
- 250 grams grape tomatoes (halved)
- 1/2 small red onion (thinly sliced)
- 1 tablespoon capers (drained chopped)
How to Make
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Step 1: Spray fish with oil.
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Step 2: Heat a large frying pan over moderate heat and cook fish for 2 to 3 minutes each side or until cooked.
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Step 3: Meanwhile place couscous in a medium heatproof bowl and stir in hot stock and cover with plastic food wrap and set aside for 5 minutes or until al the liquid is absorbed and then using a fork, fluff and separatge grains.
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Step 4: Combine butter, zest and half the juice in a small bowl.
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Step 5: Combine parsley, tomato, onion, capers and remaining juice in a medium bowl.
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Step 6: Spoon couscous onto serving plates and top with fish, with lemon butter and serve with parsley salad.
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Step 7: Parsley Salad - combine parsley, tomatoes and onion.
We hope you enjoy this recipe!
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