Mediterranean fish & couscous

Mediterranean fish & couscous

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(6 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 2

Oven cook or barbecue fish in foil to keep it beautifully moist

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
263
protein
26g
carbs
34g
fat
4g
saturates
1g
fibre
2g
sugar
9g
salt
0.52g

Ingredients

  • 2 x 125g sustainable white fish fillets (we used Pollock)
  • 2 lemons, zest and juice 1, the other cut into wedges
  • 1 red chilli, half sliced, half finely chopped
  • small bunch basil, shredded
  • 200g cherry tomatoes
  • 100g couscous
  • 2 tbsp balsamic vinegar
  • ½ cucumber, diced
  • 2 tbsp pitted black olives, halved

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Method

  1. 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.
  2. 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).
  3. 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.

Recipe from Good Food magazine, July 2011

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Comments

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reevey's picture

Dull, dull, dull and even yuck. Tasteless, bland and not worth finishing food for, just a bunch of ingredients thrown together on a plate. Wouldn't even attempt to try to improve it, just move on!

lurvlyloz's picture

Really enjoyed this reciepe. Im new to cooking fish and this was really easy. Will definitely make again

suewaite's picture

Brilliant recipe. This is so easy and can be prepared ahead of time then the fish cooked at the last minute whilst eating starters. I made this last night for friends I served it with the cous cous, a green salad with basil vinaigrette and sun flower seeds and parmesan and sun dried tomato bread went down a treat.

daveatbeaucouk's picture
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I was never keen on couscous until I tried this. I used skinless boneless haddock fillets, very nice indeed.

blackbird17's picture
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Easy to do and nice but nothing special

libby0's picture
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We left out the chilli and my children really loved this. Next time I would reduce the about of vinegar!

nat_hall's picture
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Never before have I been so disappointed by a recipe I was so looking forward to. FAR too much lemon.

magsf23's picture
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This was voted a tasty hit in my house. I found the balsamic a bit strong in the couscous and might try reducing the quantity and adding some olive oil next time. It also turned the couscous an unappetising colour! I found the method a bit confusing. Instructions 1+2 say to use half of the lemon juice/zest, sliced chilli and basil on each fillet. Instruction 3 tells us to add the remaining lemon juice, zest and basil to the couscous, but there's none left to add. Also, there's no instruction about the chopped chilli. It was obvioulsy no hard task simply to sprinkle it over the finished dish, but usually GF recipes are very clear and easy to follow. I will make this again, though!

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