Basil Pesto Fish with Veggie Couscous

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Pat fish dry with paper towels and remove any remaining scales and 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 pesto mixture evenly over fish fillets, reserving remaining to serve. Bake fish (on top rack of oven) for about 7 minutes, until just cooked through.
4. While fish cooks, bring stock and couscous spices to the boil in a medium pot on high heat. Once boiling turn off heat, add couscous, carrot and broccoli and stir. Cover and leave for 5 minutes, then fluff up grains with a fork.
5. While couscous cooks, slice cucumber into sticks, about 5 x 1cm.
6. Once couscous is cooked, add walnuts and olive oil, gently fold to combine and season to taste with salt and pepper.
7. divide veggie couscous between plates and top with basil pesto fish. Drizzle over remaining basil pesto yoghurt and serve cucumber sticks on the side.