Tuscan steamed fish and couscous

This dish works well with mackerel fillets or even trusty ol’ hake.

Less than 30 minutes

Serves 4

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 1 cup (250ml) wholegrain couscous
  • 1 packet (400g) baby marrows, thickly sliced
  • 1 cup (250ml) cream
  • 2 cups (500ml) water or vegetable stock
  • 1 jar (140g) sundried tomato pesto
  • Juice (30-60ml) of ½-1 lemon
  • 4 portions (600-800g) salmon (or any sustainable white fish)
  • Salt and milled pepper
  • 1 packet (100g) English spinach, for serving
  • Sliced spring onion, for serving

 

Method:

  1. Preheat oven to 180°C.
  2. Combine couscous, baby marrows, cream, water or stock, pesto and lemon juice in an oven dish. Mix well.
  3. Top couscous with fish, season and cover with foil.
  4. Place in oven and cook for 15-20 minutes.
  5. Serve with spinach and spring onion.

 

Browse more recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Burmese fish curry

This is a dry but fragrant curry, and the fish can be swapped for prawns or chicken, if you like.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.