Lemon Herb Fish with Spinach and Broccoli Couscous and Pomegranate Dressing

Lemon Herb Fish with Spinach and Broccoli Couscous and Pomegranate Dressing

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, December 6, 2015.
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Deliciously light and zesty fish with a broccoli couscous.

Ingredients

SPINACH AND BROCCOLI COUSCOUS

  • 1 1/4 cups chicken stock
  • 1 1/4 cups couscous
  • 1/4 cup golden raisins
  • 1 tablespoon olive oil
  • 1 head broccoli, florets and stems diced
  • 1–2 handfuls baby spinach leaves, roughly chopped

LEMON HERB BAKED FISH

  • 600g fish fillets
  • 2 teaspoons fish spice mix
  • 1 tablespoon olive oil
  • 1/2 lemon, thinly sliced (leave skin on)
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped parsley

POMEGRANATE DRESSING

  • 2 tablespoons pomegranate molasses
  • 3 tablespoons olive oil
  • Juice of a lemon
  • 1/2 –1 clove garlic, crushed and finely chopped (optional)

Steps

  1. oven to 200°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
  2. Place chicken stock in a medium pot on high heat and bring to the boil. Remove from heat and add couscous, raisins, and olive oil. Stir, cover with lid and steam for 10 minutes. Fluff up grains with a fork.
  3. While couscous is steaming, prepare the fish. Pat fish dry with paper towels, remove any remaining scales or bones and place on prepared tray in a single layer. Evenly sprinkle with fish spice mix and season with salt and pepper. Drizzle with olive oil and place 1–2 lemon slices on top of each fish fillet (depending how large your lemon is). Sprinkle with herbs, cover with foil and bake for 8–10 minutes, or until just cooked through (depending on thickness).
  4. While fish cooks, prepare the rest of the meal. Place broccoli in medium, heat-proof, bowl with a pinch of salt and cover with boiling water. Cover with a plate or cling film and leave for 3–5 minutes, until just tender. Add spinach to the same bowl, stir and leave for 30 seconds to wilt slightly, then drain well. Add to couscous and stir to combine. Season to taste with salt and pepper.
  5. In a small bowl, whisk all pomegranate dressing ingredients together and season to taste with salt and pepper.
  6. Spoon spinach and broccoli couscous onto plates and top with fish (remove lemon slices). Drizzle over 1–2 teaspoons of pomegranate dressing.

Nutritional Information

Energy 1965 kj
470 kcal
Protein 34.1g
Carbohydrate 43.0g
Fat 17.4g