- 4x175-200g/6-7oz haddock fillets
A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…
- 2 tbsp Ras-El-Hanout spice blend
- 400g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 25g unsalted butter
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 50g pine nuts
- 50g sultanas
- finely grated zest and juice 1 large orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- small handful flatleaf parsley, chopped
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Preheat the oven to fan 170C/ conventional 190C/ gas 5. Rub the haddock fillets with the spice blend and set aside. Put the couscous into a large heatproof bowl. Pour over 500ml/18fl oz of boiling water and leave to soak for 5 minutes.
Meanwhile, melt the butter in a frying pan and cook the onion gently for 5 minutes, until it’s soft and golden. Remove from the heat and stir in the pine nuts and sultanas.
Fluff up the couscous with a fork, then add the onion mixture, orange zest and juice, and half the parsley. Stir together thoroughly and season with black pepper. Tip into a roasting tray and level the surface.
Arrange the fish fillets on top of the couscous. Cover loosely with a large piece of foil. Bake for 15-20 minutes, by which time the fish should be cooked – it depends on the thickness of the fillets. To check, the flesh should look opaque and flake easily when prodded with a fork. Serve at once, sprinkled with the remaining parsley.