Photo of Steamed herb fish with quick vegetable couscous by WW

Steamed herb fish with quick vegetable couscous

6
5
5
SmartPoints® value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
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 bulb(s)

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.

Notes

SERVING SUGGESTION: Salad made of 150g baby rocket leaves and 1 thinly shaved baby fennel, drizzled with lemon juice.