Pesto Almond Fish with Pearl Couscous & Tomato Basil Dressing

Pesto Almond Fish with Pearl Couscous & Tomato Basil Dressing

Ready in 30 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, February 16, 2020.
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Ingredients

Couscous

  • 3/4 pack pearl couscous
  • 1 courgette, grated
  • 1/2 pack baby spinach
  • 1 Tbsp tomato basil dressing

Fish

  • 1 pack market fish
  • 1 pack basil pesto
  • 1 Tbsp mayonnaise
  • 1 Tbsp sliced almonds

Tomatoes

  • 1 tomato, diced
  • 1 Tbsp tomato basil dressing

Steps

  1. Preheat oven to 220°C. Bring a pot of salted water to the boil. Prep & cook couscous. Cook couscous in boiling water for about 12 minutes or until tender. Drain and return to pot with a drizzle of oil to prevent sticking.
  2. Prep fish. Pat fish dry and remove any remaining scales or bones. Cut larger pieces in half, place on a lined oven tray and season. In a small bowl, mix together pesto and mayonnaise. Spread pesto mix evenly over fish and top with almonds.
  3. Prep tomatoes. In a bowl, toss tomatoes with second measure of tomato basil dressing. Season.
  4. Cook fish. Bake fish for 6-8 minutes, depending on thickness, or until just cooked through.
  5. To finish. Fold courgette through cooked couscous along with spinach and first measure of tomato basil dressing. Season to taste.
  6. Serve couscous topped with fish and tomatoes.

Nutritional Information

Energy 2945 kj
704 kcal
Protein 42.6g
Carbohydrate 39.2g
Fat 41.5g