Fish fillets with couscous and chunky beetroot salsa
480 g, (4 x 120g fillets)
1 cup(s), (200g)
Beetroot, canned in brine, drained
450 g, wedges
1 small, thinly sliced
reduced fat feta cheese
100 g, greek-style, cut into 1cm pieces
baby spinach leaves
- 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.
- 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.
- Combine beetroot, onion, mint, feta, lemon juice and remaining oil in a medium bowl. Serve fish with couscous, beetroot salsa and spinach leaves.