Garlic Butter Fish with Couscous and Greek Salad

Garlic Butter Fish with Couscous and Greek Salad

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, March 18, 2018.
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Keep an eye on fish while cooking to avoid crust burning.

Ingredients

Salad

  • 2 tomatoes
  • ½ telegraph cucumber *
  • 1 capsicum
  • ¼ red onion *
  • 100g feta cheese *
  • Zest and juice of ½ lemon

Garlic Butter Fish

  • 600g fish fillets
  • 1 cup panko breadcrumbs
  • 3 tablespoons melted butter
  • 1 clove garlic, minced
  • 3 tablespoons chopped parsley
  • Pinch of salt

Couscous

  • 1¼ cups chicken stock
  • 1¼ cups couscous

Lemon Mayonnaise

  • 3-4 tablespoons mayonnaise
  • Zest and juice of ½ lemon

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Prepare ingredients. Dice tomatoes, cucumber and capsicum 2cm. Finely dice onion and place all in a large bowl. Set aside.
  2. Pat fish dry, cut any larger pieces in half and remove any remaining scales or bones. Place on prepared tray, season and set aside. Mix all remaining garlic butter fish ingredients in a large bowl and season with pepper. Evenly divide breadcrumb mixture over fish and push down firmly to adhere.
  3. Bring stock to the boil in a medium pot on high heat. Once boiling, turn off heat. Add couscous, stir, cover and leave for 5 minutes, then fluff up grains with a fork. Season to taste.
  4. While couscous cooks, Bake fish for 6-8 minutes (depending on thickness), until golden and cooked through.
  5. While fish cooks, combine mayonnaise and lemon zest and juice in a small bowl and season with salt. Add all remaining salad ingredients to bowl with veggies, along with a drizzle of olive oil. Season to taste.
  6. To serve, divide couscous between plates and top with garlic butter fish. Drizzle with lemon mayonnaise and serve salad on the side.

Nutritional Information

Energy 2203 kj
527 kcal
Protein 40.1g
Carbohydrate 37.8g
Fat 23.9g