Pesto Fish with Green Veggie Couscous and Pesto Mayo

Steps

1. oven to 220°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper.
2. Bring stock to the boil in a medium pot on high heat. Once boiling turn off heat, add couscous, oil and a pinch of salt (if using powdered stock, no need to add salt). Stir, cover and leave for 5 minutes, then fluff up grains with a fork.
3. Finely chop broccoli stalk and florets; trim ends from beans then slice …cm; grate courgette. Add broccoli and beans to pot of boiling water and cook for 2
   –3‡ minutes, until bright green and tender.
4. Drain and add to couscous with courgette and lemon juice (if using). Season with salt and pepper and toss to combine.
5. Pat fish dry with paper towels, remove any remaining scales or bones and cut any larger pieces in half. Season with salt and place fish on prepared tray. Spread over first measure of sundried tomato pesto and bake for 4–6€ minutes, until just cooked through.
6. In a bowl, mix mayonnaise with second measure of sundried tomato pesto.
7. Spoon green veggie couscous onto plates, top with pesto fish and a dollop of pesto mayo.