Fish fillets with couscous and chunky beetroot salsa
9
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
The fresh beetroot, onion, mint and feta salsa really brings this speedy 15 minute fish dish to life!
Ingredients
Olive oil
1 tbs
Barramundi, raw
480 g, (4 x 120g fillets)
Dry couscous
1 cup(s), (200g)
Beetroot, canned in brine, drained
450 g, wedges
White onion
1 small, thinly sliced
Fresh mint
⅓ cup(s)
Reduced fat feta cheese
100 g, greek-style, cut into 1cm pieces
Lemon juice
1 tbs
Baby spinach
100 g
Instructions
1
Heat half the oil in a large frying pan over medium-high heat. Cook the fish for 2-3 minutes each side or until just cooked through.
2
Meanwhile, place couscous in a heatproof bowl. Add 1 cup (250ml) boiling water. Cover and set aside for 5 minutes. Scrape with a fork to separate the grains.
3
Combine beetroot, onion, mint, feta, lemon juice and remaining oil in a medium bowl. Serve fish with couscous, beetroot salsa and spinach leaves.
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