Lemon Baked Fish and Roast Veggie Couscous

Lemon Baked Fish and Roast Veggie Couscous

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, May 22, 2016.
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This fish dish is simple and quick to prepare!

Ingredients

ROAST VEGGIE COUSCOUS

  • 3/4 cup chicken or veggie stock (or water)
  • 1 teaspoon olive oil
  • 3/4 cup couscous
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 red onion, cut into wedges
  • 1 courgette, cut into quarters lengthways, then diced 2cm
  • 1 punnet cherry tomatoes
  • 1/2 bag baby spinach leaves
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 teaspoon vinegar (e.g. red wine, white wine)

LEMON BAKED FISH

  • 300g fish fillets
  • 1 tablespoon olive oil
  • Zest of 1/2 lemon

TO SERVE

  • 1 lemon, cut into wedges (reserve zest first)

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Bring stock/water to the boil in a small pot on high heat. Once boiling turn off heat, add oil, couscous and salt, stir, cover and leave to stand for 5 minutes. Fluff up grains with a fork.
  3. Toss onion with oil in a medium baking dish; season with salt and pepper and roast for 10 minutes. Toss through courgette and roast a further 5 minutes, then add cherry tomatoes and roast a further 5 minutes.
  4. While veggies are cooking, pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half.
  5. Place fish on prepared tray, drizzle with oil and season with salt and pepper and sprinkle over lemon zest. When veggies have around 7 minutes cook time remaining, bake fish (on rack higher than veggies) for 5–7 minutes, until just cooked through.
  6. Roughly chop spinach and add to a bowl, along with roasted veggies, couscous, olive oil and vinegar. Season with salt and pepper and toss to combine.
  7. Divide roast veggie couscous between plates and top with lemon baked fish. Squeeze over lemon juice.

Nutritional Information

Energy 1887 kj
451 kcal
Protein 34.5g
Carbohydrate 38.0g
Fat 17.4g