Ingredients
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4 (150 g) fish fillets (firm white)
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cooking spray (olive oil)
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1 1/2 cups couscous
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1 1/2 cups chicken stock (boiling)
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40 g butter (at room temperature)
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1 teaspoon lemon zest (finely grated)
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2 tablespoons lemon juice
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1 1/2 cups parsley (flat leaf leaves)
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250 g grape tomatoes (halved)
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1/2 onion (small red thinly sliced)
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1 tablespoon capers (drained chopped)
Instructions
- Spray fish with oil.
- Heat a large frying pan over moderate heat and cook fish for 2 to 3 minutes each side or until cooked.
- 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.
- Combine butter, zest and half the juice in a small bowl.
- Combine parsley, tomato, onion, capers and remaining juice in a medium bowl.
- Spoon couscous onto serving plates and top with fish, with lemon butter and serve with parsley salad.
- Parsley Salad - combine parsley, tomatoes and onion.