Tapenade and tomato roast fish
It takes just 20 minutes to get this delicious fish dish on the table
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
- Heat the oven to 220C/fan 200C/gas 7. Season the fish on both sides, then put onto a non-stick baking tray. Spread the tapenade over the top of the fillets. Scatter the tomatoes over and around. Drizzle everything with olive oil then splash with the white wine and roast for 15 minutes or until the tomatoes are sizzling and the fish flakes easily in the middle.
- While you wait, put the couscous into a large bowl then pour over just enough boiling stock to cover. Season with salt, pepper and a drizzle more oil, then clingfilm the bowl and set aside. When the fish is ready, fluff up the couscous and stir in the parsley. Serve the fish and tomatoes on top of the couscous and spoon the cooking juices over and around.
PER SERVING
480 kcalories, protein 40.6g, carbohydrate 29.8g, fat 22.9 g, saturated fat 3.1g, fibre 1.2g, salt 1.59 g
Recipe from olive magazine, September 2011.
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http://www.bbcgoodfood.com/recipes/1632644/
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Ingredients
- 2 thick skinless white sustainable fish fillets, 200g each
- 1-2 tbsp black olive tapenade
- 4 small ripe tomatoes , silced
- extra-virgin olive oil
- 4 tbsp white wine
- 100g couscous
- hot vegetable or chicken stock
- ½ a bunch flat-leaf parsley , chopped
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
Ingredients
- 2 thick skinless white sustainable fish fillets, 200g each
- 1-2 tbsp black olive tapenade
- 4 small ripe tomatoes , silced
- extra-virgin olive oil
- 4 tbsp white wine
- 100g couscous
- hot vegetable or chicken stock
- ½ a bunch flat-leaf parsley , chopped
PER SERVING
480 kcalories, protein 40.6g, carbohydrate 29.8g, fat 22.9 g, saturated fat 3.1g, fibre 1.2g, salt 1.59 g
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12 September 2011
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16 September 2011
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