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Photo of Fish fillets with couscous and chunky beetroot salsa by WW

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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