Mediterranean Fish with Pearl Couscous Salad

Steps

1. Preheat oven to 200°C. Bring a full kettle to the boil. Line an oven tray with baking paper. Pour boiling water into a medium pot and bring to the boil with the lid on. Add pearl couscous and salt and cook for 12-14 minutes, until just tender. Drain well and return to pot with a drizzle of olive oil to prevent sticking.
2. Pat fish dry and remove any remaining scales or bones. Place on prepared tray and season. Spread first measure of red pepper pesto evenly over fish. Bake for 6-8 minutes (depending on thickness), until just cooked through.
3. While fish cooks, prepare salad. In a large bowl, mix together remaining red pepper pesto, mayonnaise and lemon juice.
4. Cut cherry tomatoes in half; dice capscium 2cm; roughly chop olives (if using); roughly chop spinach; grate courgette. Add to bowl with dressing and set aside.
5. Add cooked and drained couscous to salad and stir to combine. Season to taste. Cut remaining lemon into wedges and set aside.
6. To serve, divide pearl couscous salad between plates and top with a piece of Mediterranean fish. Serve a lemon wedge on the side.