- 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 100g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 25g pine nut, toasted
- 1 small courgette, thinly sliced
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- small handful dill, leaves only, chopped
- 150ml strong vegetable stock
- 1 haddock, or other white fish fillet
A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…
Heat oven to 180C/fan 160C/gas 4. Fold a large sheet of foil or baking paper in half and tightly fold one side to seal. Grate the lemon zest and mix with the couscous, pine nuts, courgette and dill. Season well, then tip into the open ‘bag’. Cut the lemon in half, then cut 2 thin slices from one half. Juice the other half and add the juice to the stock.
Lay the haddock on top of the couscous, top with the lemon slices, then carefully pour over the lemony stock. Fold the remaining open sides tightly. Bake for 20-25 mins, depending on how thick your fish is, until the fish is cooked and couscous is fluffy.
Cooking in a bag steams the fish in its juices, which helps to retain valuable nutrients including the B complex of vitamins. The fish is protected from high oven temperatures, so there’s no need to add oil.