Steamed herb fish with quick vegetable couscous
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Couscous is a party in the mouth, with its soft spongy texture creating a fluffy bed for the fish.
Ingredients
Fresh lemon rind
1 tsp, finely grated
Fresh flat-leaf parsley
2 tbs, finely chopped
Fresh chives
2 tbs, finely chopped
Ling, raw
600 g, (4 x 150g)
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Pumpkin
300 g, peeled, grated
Zucchini
1 large, grated
Dry couscous
1 cup(s), (200g)
Rocket
100 g, baby
Fennel
1 small, shaved
Lemon juice
2 tbs
Lemon(s)
1 medium, cut into wedges, to serve
Instructions
1
Line the base of a large steamer with baking paper. Add enough water to a saucepan or wok so the level is just under the steamer and bring to a gentle simmer.
2
Combine lemon rind, half the parsley and half the chives in a small bowl. Place the fish, in single layer, in the steamer and sprinkle with the herb mixture. Steam, covered, for 6-7 minutes or until fish is just cooked through.
3
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the garlic and pumpkin and cook, stirring, for 2 minutes. Add the zucchini and cook, stirring, for 1 minute or until tender.
4
Stir in the couscous and stock. Remove from the heat, cover and set aside for 3 minutes or until liquid has absorbed. Scrape with a fork to separate grains. Stir through the remaining herbs. Season with salt and pepper. Serve the fish with the couscous and lemon wedges.
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