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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Always on the lookout for fish recipes especially when we go on holidays and hopefully catch plenty and this one I really like the look of from recipe+ Ingredients:
4 (150 g) fish fillets (firm white) |
cooking spray (olive oil) |
1 1/2 cups couscous |
1 1/2 cups chicken stock (boiling) |
40 g butter (at room temperature) |
1 teaspoon lemon zest (finely grated) |
2 tablespoons lemon juice |
1 1/2 cups parsley (flat leaf leaves) |
250 g grape tomatoes (halved) |
1/2 onion (small red thinly sliced) |
1 tablespoon capers (drained chopped) |
Directions:
1. Spray fish with oil.
2. Heat a large frying pan over moderate heat and cook fish for 2 to 3 minutes each side or until cooked.
3. Meanwhile place couscous in a medium heatproof bowl and stir in hot stock and cover with plastic food wrap and set aside for 5 minutes or until al the liquid is absorbed and then using a fork, fluff and separatge grains.
4. Combine butter, zest and half the juice in a small bowl.
5. Combine parsley, tomato, onion, capers and remaining juice in a medium bowl.
6. Spoon couscous onto serving plates and top with fish, with lemon butter and serve with parsley salad.
7. Parsley Salad - combine parsley, tomatoes and onion.
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