Almond Crusted Fish with Stuffed King Sweeti

Almond Crusted Fish with Stuffed King Sweeti

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, November 19, 2017.
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Keep an eye on fish as almonds will darken quickly and fish will overcook quickly also.

Ingredients

Almond Crusted Fish

  • 150g fish fillets
  • 2 tablespoons sliced almonds, finely chopped
  • 1 tablespoon panko breadcrumbs
  • Zest of ½ lemon

Stuffed Palermo Capsicum

  • ½ Palermo capsicum, cut in half lengthways
  • ¼ cup vegetable stock or water
  • ¼ cup wholemeal couscous
  • ¼ teaspoon salt
  • 1/3 bag baby spinach
  • 1 spring onion
  • ½ courgette
  • Juice of ½ lemon

To Serve

  • 1-2 tablespoons tartare sauce

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and season with salt. Place Palermo capsicum and fish, on prepared tray, season with salt and drizzle with a little olive oil.
  2. Combine almonds, breadcrumbs, lemon zest and a drizzle of olive oil in a small bowl. Evenly sprinkle almond crust over top of fish. Place tray in oven and bake for 7-9 minutes, until capsicum is tender, crust is golden and fish is cooked through.
  3. While fish and capsicum bake, add stock/water to a small pot and bring to the boil on high heat. Once boiling, turn off heat and add couscous and salt. Stir, cover and leave for 5 minutes, then fluff up grains with a fork.
  4. While couscous soaks, roughly chop spinach; thinly slice spring onion; grate courgette.
  5. Add veggies to pot with cooked couscous, along with lemon juice. Drizzle with olive oil, fold together and season to taste. Gently spoon couscous mixture into roasted capsicum.
  6. To serve, place almond crusted fish and stuffed capsicum onto a plate. Serve tartare sauce on the side.

Nutritional Information

Energy 2301 kj
550 kcal
Protein 44.2g
Carbohydrate 37.2g
Fat 26.0g