Grilled Fish with Cherry Tomatoes

Steps

1. oven grill to high. Bring a small pot of salted water to the boil. Line a small oven dish with baking paper (measuring about 26 x 26cm).
2. Cook pearl couscous in pot of boiling water for about 6 minutes, until just tender. Drain well and return to pot with a drizzle of olive oil to prevent sticking.
3. While couscous cooks, prepare the rest of the cherry tomatoes. Cut cherry tomatoes in half lengthways and very finely slice tomato, red onion, courgette and garlic. Toss all together in prepared oven dish, along with thyme, lemon zest and a drizzle of olive oil. Season with salt and pepper.
4. Grill cherry tomato mix (on middle rack of oven) for 10–12 minutes, until tender, juicy and tomatoes are slightly blistered. Turn halfway through cooking. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and season with salt.
5. Remove dish with tomatoes from oven and place fish on top. Drizzle with olive oil and sprinkle over second measure of lemon zest. Return to middle rack of oven to grill for 4–5 minutes, until fish is cooked through. Remove fish and set aside.
6. Add couscous and parsley to grilled cherry tomatoes and gently toss to combine. Season to taste with salt and pepper.
7. Spoon cherry tomatoes with couscous onto a plate and top with grilled fish. Serve a lemon wedge on the side for squeezing.