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Photo of Fish casserole by WW

Fish casserole

Total Time
50 min
25 min
25 min
Fresh parsley and coriander leaves add an aromatic appeal to this fish casserole.


Fresh flat-leaf parsley


Fresh coriander



3 clove(s), peeled

Fresh red chilli

1 whole, (banana chilli, deseeded, chopped)

Lemon juice

1½ tbs

Plain or natural yoghurt, low-fat, no added sugar

140 g, (1/2 cup)

Barramundi, raw

500 g, (or other firm white fish), cut into 3cm pieces

Chicken stock

2½ cup(s), (625ml)

Red onion

1 small, sliced

Curry powder

3 tsp, (mild)

Canned diced tomatoes

400 g, drained

Green string beans

170 g, trimmed, cut in to thirds

Dry couscous

1½ cup(s), (280g)


  1. Process the parsley, coriander, 2 cloves of the garlic, chilli, juice and 2 tablespoons of the yogurt in a food processor until just combined. Place fish in a shallow dish. Add parsley mixture and turn to coat. Cover and refrigerate for 1 hour.
  2. Bring stock to the boil in a large saucepan. Lightly spray a medium non-stick saucepan with oil and heat over medium heat. Crush remaining garlic clove and add to the pan with the onion. Cook, stirring, for 5 minutes or until softened. Stir in curry powder and cook for 30 seconds. Add tomatoes, 1 cup of the stock and beans. Bring to the boil, then reduce heat to low and simmer for 10 minutes.
  3. Add fish and marinade to pan. Simmer for 5 minutes or until fish is just cooked.
  4. Meanwhile, place couscous and remaining boiling stock in a heatproof bowl. Stir, cover, then allow to stand for 5 minutes or until liquid is absorbed. Fluff with a fork to separate the grains. Serve casserole with couscous, remaining yogurt and season with freshly ground black pepper.


SERVING SUGGESTION: steamed vegetables.TIP: To deseed a chilli, use a small, sharp knife to split it in half, then scrape out the membrane and seeds (that’s the hottest part). Wash hands well after handling.