Chipotle and Lemon Herb Baked Fish with Broccoli Pea Couscous and Tomato Chutney

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Combine all tomato chutney ingredients (except tomato sauce) in a medium pot on medium heat and bring to the boil, stirring regularly. Reduce heat to low to medium and simmer for 12–15 minutes or until liquid has reduced, stirring occasionally. Add tomato sauce, season with salt and pepper and simmer for 5 minutes or until thickened.
3. In a medium pot on high heat, bring chicken stock to the boil. Remove from heat, add couscous, stir and cover with cling film or plate. Leave to swell for 10 minutes. Fluff up grains with a fork.
4. While couscous swells, place broccoli in a large, heat-proof bowl with a pinch of salt and cover with boiling water. Leave for 5 minutes, add peas and leave for a further 2 minutes until just tender. Drain well and combine with couscous. Season to taste with salt and pepper and a drizzle of olive oil and stir to combine.
5. While broccoli and peas cook, prepare fish. Pat fish dry with paper towels, remove any remaining scales or bones and cut any larger fillets in half. Mix lemon herb spice mix with chipotle salt. Lay fish on prepared tray, drizzle with olive oil and sprinkle over lemon herb mix. Bake for 6–8 minutes until just cooked.
6. Spoon some broccoli and pea couscous onto each plate and top with a piece of fish and coriander. Dollop tomato chutney on the side.