Lemon Caper Fish with Vegetables and Couscous

Keep an eye on the couscous when cooking as it is great with a slight bite to it.

AVERAGE TIME
My Own Food Bag
Lemon Caper Fish with Vegetables and Couscous

This dish most recently appeared in My Own Food Bag on Sunday, January 8, 2017.

LEMON CAPER FISH

  • Pinch of lemon zest
  • 1 tablespoon chopped parsley leaves *
  • 1 teaspoon capers, chopped
  • 1 tablespoon olive oil
  • 150g fish fillet

VEGETABLES AND COUSCOUS

  • ½ punnet cherry tomatoes *
  • 1 courgette, ends trimmed and sliced 1cm
  • 50g green beans
  • 1 tablespoon olive oil
  • ¼ cup couscous
  • ¼ cup boiling water
  • 2 tablespoons basil leaves, roughly chopped
  • 1 lemon wedge

TO SERVE

  • 1–2 lemon wedges
  • Preheat oven to 200°C. Line an oven tray with baking paper. Bring a half full kettle to the boil.
  • 1 In a small bowl, combine lemon zest, parsley, capers and first measure of olive oil. Pat fish dry with paper towels, remove any remaining scales or bones and place on prepared tray. Season with salt and pepper and spread lemon parsley mixture over fish to coat.
  • 2 Toss cherry tomatoes, courgette and beans with second measure of olive oil on other half of oven tray. Season with salt and pepper. Bake fish and vegetables for 6–7 minutes, until fish is cooked through and vegetables have softened.
  • 3 Place couscous, boiling water and a pinch of salt in a small, heat-proof bowl. Stir and cover with a plate. Leave to steam for 5 minutes before fluffing up grains with a fork. Toss cooked vegetables with couscous, basil, a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper.
  • To serve, Place vegetables and couscous onto a plate and top with lemon caper fish. Drizzle over a little more lemon juice just before serving, if desired.
  • SERVES 1

Nutritional Information

  • Energy: 2330 kj / 557 kcal
  • Protein: 36.4g
  • Carbohydrate: 34.1g
  • Fat: 30.0g

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

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