Lemon, Caper and Parsley-Crusted Fish with Caramelised Vegetable and Feta Couscous

Steps

1. oven to 200°C. Line two oven trays with baking paper. Bring a full kettle to the boil.
2. Toss parsnip and carrots with honey and olive oil on first prepared tray. Season with salt and roast for 20–25 minutes or until soft.
3. Combine breadcrumbs, lemon zest, parsley, and capers in a small bowl and set aside. In a second small bowl, mix Dijon mustard and olive oil. Pat fish dry with paper towels and remove any remaining scales or bones. Place fish on second prepared tray and spread mustard mixture over each fillet, dividing equally. Sprinkle crumb mixture evenly on top, pressing down gently to adhere. Season with salt and pepper and drizzle with olive oil.
4. When vegetables have about 10 minutes cook time remaining, bake fish (on rack above vegetables) for 7–9 minutes or until just cooked.
5. In a medium, heat-proof bowl or pot, combine couscous, boiling water, salt and butter. Stir, cover and leave to steam for 5 minutes. Add spinach to tray with vegetables and return to oven to wilt for final 1–2 minutes. Fluff up couscous with a fork then toss on tray with cooked vegetables, feta and basil.
6. Spoon some caramelised vegetable and feta couscous onto each plate top with a piece of fish. Squeeze over lemon juice just before serving and garnish with basil leaves.