Mediterranean fish & couscous

Mediterranean fish & couscous

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(15 ratings)

Prep: 10 mins Cook: 20 mins


Serves 2
Oven cook or barbecue fish in foil to keep it beautifully moist

Nutrition and extra info

Nutrition: per serving

  • kcal263
  • fat4g
  • saturates1g
  • carbs34g
  • sugars9g
  • fibre2g
  • protein26g
  • salt0.52g
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  • 2 x 125g sustainable white fish fillets (we used Pollock)
  • 2 lemons, zest and juice 1, the other cut into wedges



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

  • 1 red chilli, half sliced, half finely chopped
  • small bunch basil, shredded



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 200g cherry tomatoes
  • 100g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • ½ cucumber, diced
  • 2 tbsp pitted black olives, halved


  1. Heat oven to 200C/180C fan/gas 6. Take one small sheet of foil, about A4 size, and put one fish fillet on top. Season the fish, then drizzle with half of the lemon juice and zest, half the sliced chillies and half of the basil.

  2. Halve 4 of the tomatoes and put these around the fish. Place another sheet of foil on top and fold the edges together to seal. Repeat with the other piece of fish and transfer to a baking sheet. Cook for 15-18 mins until the bag has puffed up (or cook on the barbecue).

  3. While the fish is cooking pour 100ml of boiling water over the couscous, cover, then leave to swell for 5 mins. Chop the rest of the tomatoes and mix with the couscous, balsamic, cucumber, the remaining basil, lemon juice and zest and olives. Season and serve alongside the fish with the lemon wedges on the side for squeezing over.

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Comments, questions and tips

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9th Apr, 2020
I usually making the salad with salmon baked with pesto and it matches fantastic. Not only me and my family enjoy this recipe but many of my friend complimented salad. It become a must have for a summer bbq.
23rd May, 2014
Dull, dull, dull and even yuck. Tasteless, bland and not worth finishing food for, just a bunch of ingredients thrown together on a plate. Wouldn't even attempt to try to improve it, just move on!
15th Jul, 2013
Really enjoyed this reciepe. Im new to cooking fish and this was really easy. Will definitely make again
30th Jun, 2013
Brilliant recipe. This is so easy and can be prepared ahead of time then the fish cooked at the last minute whilst eating starters. I made this last night for friends I served it with the cous cous, a green salad with basil vinaigrette and sun flower seeds and parmesan and sun dried tomato bread went down a treat.
3rd May, 2012
I was never keen on couscous until I tried this. I used skinless boneless haddock fillets, very nice indeed.
blackbird17's picture
28th Nov, 2011
Easy to do and nice but nothing special
libby0's picture
25th Jul, 2011
We left out the chilli and my children really loved this. Next time I would reduce the about of vinegar!
27th Jun, 2011
Never before have I been so disappointed by a recipe I was so looking forward to. FAR too much lemon.
15th Jun, 2011
This was voted a tasty hit in my house. I found the balsamic a bit strong in the couscous and might try reducing the quantity and adding some olive oil next time. It also turned the couscous an unappetising colour! I found the method a bit confusing. Instructions 1+2 say to use half of the lemon juice/zest, sliced chilli and basil on each fillet. Instruction 3 tells us to add the remaining lemon juice, zest and basil to the couscous, but there's none left to add. Also, there's no instruction about the chopped chilli. It was obvioulsy no hard task simply to sprinkle it over the finished dish, but usually GF recipes are very clear and easy to follow. I will make this again, though!
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