Couscous & fish in a bag

Couscous & fish in a bag

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(20 ratings)

Prep: 10 mins Cook: 20 mins - 25 mins

Easy

Serves 1
Boost your iron intake with this simple healthy recipe

Nutrition and extra info

  • Easily doubled
  • Healthy

Nutrition: per serving

  • kcal552
  • fat20g
  • saturates23g
  • carbs57g
  • sugars6g
  • fibre2.1g
  • protein41g
  • salt0.46g
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Ingredients

  • 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g couscous
    Couscous

    Couscous

    koos-koos

    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
    Courgette

    Courgette

    corr-zjet

    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
    Haddock

    Haddock

    haad-dok

    A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

Method

  1. 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.

  2. 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.

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Comments, questions and tips

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BashyBoop
29th Jul, 2014
3.8
I found everything cooked perfectly....although i did make sure that the water got to all the cous cous. I put the cous cous in the bag first, then poured on the stock and gave it a little mix, then the courgettes and then the fish. I didn't find it too lemony like some people thought, i think it needs that much lemon otherwise it would be bland. I do agree that the recipe states far too much cous cous for one person, i personally do 50g for one person and find that's plenty. I still used about 150ml liquid even though i only used 50g cous cous, but found this was perfect....maybe if you used less it would be a little dry. Not sure if this recipe is easier than cooking the cous cous separately, but i would do it again.
lizziegu81
14th Feb, 2013
5.05
I tried this with bulgar wheat and used river cobbler, a cheap but unknown fish to me. Delicious!
mscupcake
13th Feb, 2012
My original concern that this may not be tasty enough seems to be borne out by most comments. Think some roasted tomato would go nicely with it. I have another similar recipe with salmon and couscous (one of my favs) which does soak the couscous first so this is what I would do here. The nutritional info must be wrong: pine nuts have a total of 68 g fat per 100g - making this dish around 17, 1/12 of which is saturated - so about 1g or so. No other ingredient has any fat in it which makes it a healthy dinner!
pewter
24th Oct, 2011
4.05
Haddock, lemon juice (no rind or slices) Ainsley's couscous with lemon ( just put in foil with 150ml of water), plenty of black pepper serve with Sainsbury's Cauliflower Cheese (Taste the Difference) - was an absolute great mid week meal.Pine nuts & dill essential.
colec1
25th Aug, 2011
4.05
Easy to do and adapt to personal tastes. A welcome addition to my binder
chickin66
28th Jun, 2011
4.05
Really liked this dish but it was VERY fiddly to get all the liquid into the foil bag. Will try it with salmon next time as others suggest. I didn't have enough lemon so only used half and it was fine. Phwiiii - I will try your suggestion with the pyrex bowl as some of the couscous didn't get any liquid and was a bit dry.
phwiiii
25th Mar, 2011
3.05
I did this recipe but lined a pyrex bowl with tin foil and made the foil bag in thie bowl - this made sure that all the cous cous was in water - poured the stock on before putting the fish on aswell and the cous cous came out perfectly. I only did half the amount of cous cous and it was perfect. Added a splash of wine to the stock and added tyme and parsely as i dont like dill. It was very nice but FAR too lemony. I'd put at least half if not even less lemon in next time.
jeyrome
18th Jan, 2011
1.05
Utterly disappointed! The couscous around the fish was mush and the one underneath was dry, hard and so ingrained in the fish I had to throw the whole thing away broken-heartedly! May try this again but will pour the stock over the couscous prior to laying the fish on top of it.
goldstraw
21st Sep, 2010
how can it be healthy when it says theres 23 grams of saturated fat in it,but theres only 20 grams of fat,i think someones got it wrong,i made this meal and thers nowhere near that much fat in it,plus the meal was boring.
julsc17
12th Aug, 2009
3.05
Ok, but far too much couscous

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