Created by ImPat on February 14, 2020
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.