Lemon Pepper Fish with Stuffed King Sweetie

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, February 11, 2018.

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When cutting the capsicums, ensure that you leave the core or top of the capsicum on as this will help to keep its shape during cooking, allowing to stuff easily.

Ingredients

Lemon Pepper Fish

1 pack fish fillets
1 sachet lemon pepper crumb

Stuffed King Sweetie

3 sweet Palermo capsicums, cut in half lengthways, seeds removed
1 pack couscous
1 teaspoon salt
1 cup boiling water
1/3 bag baby spinach
1-2 spring onions
1 courgette
Zest of ½ lemon
Juice of 1 lemon

To Serve

1 pottle tartare sauce

Steps

Preheat oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and season with salt. Arrange fish and capsicums in a single layer on prepared tray, season with salt and drizzle with a little olive oil.
Evenly sprinkle lemon pepper crumb over fish to coat. Bake for 7-9 minutes, until fish is golden and cooked through and capsicum is tender.
While fish and capsicums bake, place couscous, salt and boiling water in a large heat-proof bowl. Stir, cover and leave for 5 minutes, then fluff up grains with a fork.
Roughly chop spinach; thinly slice spring onions; grate courgette. Add all to bowl with cooked couscous, along with lemon zest and juice and a drizzle of olive oil. Season to taste. Gently spoon couscous mixture into each roasted capsicum.
To serve, divide lemon pepper fish and stuffed king sweeties between plates. Serve tartare sauce and any remaining couscous salad on the side.

Nutritional Information

Energy	1897 kj 453 kcal
Protein	31.9g
Carbohydrate	38.0g
Fat	22.4g