Couscous & fish in a bag

Couscous & fish in a bag

  • 1
  • 2
  • 3
  • 4
  • 5
(20 ratings)

Prep: 10 mins Cook: 20 mins - 25 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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…


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
4th Jul, 2009
I must say I agree with Tony about the cooking method. My husband's from a Moroccan family and couscous is there national dish, they soak it for hours before cooking it and then steam it for a further hour, I've found if I've ever cooked couscous any other way it's dry or doesn't have the same fluffy texture.
16th Jun, 2009
I made this last night and used Salmon instead of Haddock which was lovely. I also added a little bit of the stock to the cous cous before placing the fish on top which I think you need to do to make sure it all gets soaked through. Although the dish was tasty I do think it would benefit from a little bit of roasted garlic perhaps and I also though it was a little dry and needs a dollop of crème fraiche or something to serve. A really quick, easy dish that I will make again but with a few little adjustments!
11th Apr, 2009
The meal itself is delicious, but it's the wrong way to cook it. You end up with half the couscous drying out, or sticking to the foil etc. I reckon this meal would be better if you first soaked the couscous in most of the liquid for a minute or two, then added it to the foil (baking paper is MUCH better for this). You won't have the fiddling about with the bag and you won't get the couscous being too thin in places and getting ruined. Also, when it says "strong vegetable stock", don't overdo it. It can end up being really salty. Just follow the instructions for making the stock normally and you'll be fine.
9th Apr, 2009
Not impressed. Too much couscous, too much courgette and far too much lemon! The fish cooked perfectly, but couldn't eat the rest of it as just too lemony.
31st Mar, 2009
Quite tasty but I didn't think the cous cous really went very well with the fish.
25th Mar, 2009
A nice easy dish, good for after a busy day if you need something quick. Didn't blow me away though. I'd be tempted to try with fennel instead of the courgette and maybe add a splash of pernot.
mother_ship's picture
21st Mar, 2009
I made this with salmon, found it very tasty, even without the dill which I forgot to get, and the whole family enjoyed it, but I did find messing around with foil parcels a bit of a faff. Harkle - I don't think it would work with brown rice as that takes ages to cook whereas the couscous only needs a brief soak.
13th Mar, 2009
Does anyone know if this works with brown rice as well? Don't like the texture of cous cous.
8th Feb, 2009
I cooked this for 4 people, two with white fish and two with salmon. The salmon came out miles, miles, miles better! White fish easily gets overpowered by the other flavours.
28th Jan, 2009
I liked this recipe. I have added carrots and cherry tomatoes in the cous cous and drizzled it with olive oil. Next time i will add some fennel as well. Made it with salmon very tasty.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.