Sundried Tomato Pesto-Baked Fish with Couscous Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a half full kettle to the boil.
2. Place couscous in a small, heat-proof, bowl with a pinch of salt and add boiling water. Leave for 5 minutes then fluff up grain with a fork.
3. While couscous is steaming, prepare the vegetables. Remove core and seeds from capsicum and finely dice; cut cherry tomatoes in half; roughly chop spinach; place all in a medium bowl.
4. Pat fish dry with paper towels and remove any remaining scales or bones. Place on prepared oven tray, season with salt, sprinkle with lemon zest and spread first measure of sundried tomato pesto over top. Roast for 6–7 minutes, until just cooked through.
5. In a small dish, mix all dressing ingredients together. Toss with cooked couscous and vegetables. Season to taste with salt and pepper.
6. Place couscous salad on a plate and top with fish. Squeeze lemon juice over fish just before eating.