I love couscous but I’ve never really been a fan of white fish. This recipe definitely adds flavour to what could have been a very plain dish.
- 4 white fish fillets (I used two plaice and two cod)
- 3 lemons (one for wedges to serve)
- 2 red chillies, one sliced and one finely chopped
- A roughly chopped small bunch of basil
- 300g cherry tomatoes
- 200g couscous
- 4 tbsp balsamic vinegar
- 1 cucumber, diced
- 3 tbsp black pitted olives, halved
Preheat the oven to 200C. Take one fillet and place on a sheet of foil. Cut one lemon into quarters and drizzle one quarter over the fish. Sprinkle over some basil and both types of chilli, making sure you leave enough for the other three fillets and leave a little basil for the couscous. Halve four cherry tomatoes and place around the fillet then place another foil sheet on top and seal all the edges. Repeat with the other three fillets.
Place all fillets in a baking dish and cook for 20 minutes. Meanwhile place the couscous in a bowl with 300ml boiling water, cover and leave to stand for 5 minutes. Mix in the rest of the tomatoes (halved), cucumber, balsamic, remaining basil, juice from the remaining lemon and the olives.
Serve the couscous alongside the fish with a lemon wedge.