Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 25/01/2025. See terms.
Join now
Photo of Baked fish and couscous parcels with olives, lemon and chilli by WW

Baked fish and couscous parcels with olives, lemon and chilli

3
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
These individual fish parcels steam this couscous for you in the oven so no need to add liquid. The lemon slices add just the right amount of zing to the dish.

Ingredients

Dry wholemeal couscous

½ cup(s), (85g)

Zucchini

1 medium, grated

Tomato(es)

2 medium, vine ripened, finely chopped

Fresh flat-leaf parsley

¼ cup(s), chopped

Black olives, drained

¼ cup(s), kalamata, pitted, chopped

Olive oil

1 tsp

Ling, raw

500 g, (Buy 4 x 125g)

Lemon(s)

1 medium, thinly sliced

Fresh red chilli

1 whole, deseeded, finely chopped

Fish stock

⅓ cup(s), (80ml)

Instructions

  1. Preheat oven to 180°C. Line a baking tray with baking paper. Cut 4 x 30cm-long pieces of foil and of baking paper. Place a sheet of baking paper on top of each sheet of foil.
  2. Combine couscous, zucchini, tomato, 2 tablespoons parsley, olive and olive oil in a medium bowl. Divide couscous mixture between sheets of baking paper. Top with fish, lemon slices and chilli. Drizzle 1 tablespoon stock over each. Fold over paper and foil to enclose the fish mixture.
  3. Place parcels on prepared tray. Bake for 20 minutes or until fish is cooked through and couscous is fluffy. Open parcels and sprinkle with remaining parsley to serve.

Notes

SERVING SUGGESTION: Steamed sugar snap peas and broccolini.

You might like

You might like