Basil Pesto Fish with Veggie Couscous

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Heat a medium, dry pot on medium-high heat and toast pine nuts, stirring occasionally, until toasted. Set aside and reserve pot. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger pieces in half and lay on prepared tray. Season with salt and pepper.
3. In a small bowl, combine yoghurt and pesto. Spread half the mixture evenly over fish fillets, reserving remaining to serve. Bake fish (on top rack of oven) for about 7 minutes (depending on thickness), until just cooked through.
4. While fish is cooking, bring stock and couscous spices to the boil in reserved pot on high heat. Once boiling, turn off heat. Add couscous and carrots, stir, cover and leave for 5 minutes, then fluff up grains with a fork.
5. While couscous is cooking, grate courgette. Once couscous has finished cooking, toss in a large bowl with courgette and olive oil and season to taste with salt and pepper.
6. Slice cucumber into sticks, about 1 x 5cm.
7. divide veggie couscous between plates and top with basil pesto fish. Drizzle with remaining basil pesto yoghurt, sprinkle with pine nuts and serve cucumber on the side.