- 2 x 125g sustainable white fish fillets (we used Pollock)
- 2 lemons, zest and juice 1, the other cut into wedges
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 red chilli, half sliced, half finely chopped
- small bunch basil, shredded
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 200g cherry tomatoes
- 100g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 2 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- ½ cucumber, diced
- 2 tbsp pitted black olives, halved
Heat oven to 200C/180C fan/gas 6. Take one small sheet of foil, about A4 size, and put one fish fillet on top. Season the fish, then drizzle with half of the lemon juice and zest, half the sliced chillies and half of the basil.
Halve 4 of the tomatoes and put these around the fish. Place another sheet of foil on top and fold the edges together to seal. Repeat with the other piece of fish and transfer to a baking sheet. Cook for 15-18 mins until the bag has puffed up (or cook on the barbecue).
While the fish is cooking pour 100ml of boiling water over the couscous, cover, then leave to swell for 5 mins. Chop the rest of the tomatoes and mix with the couscous, balsamic, cucumber, the remaining basil, lemon juice and zest and olives. Season and serve alongside the fish with the lemon wedges on the side for squeezing over.