Lemon Pepper Fish with Fennel Salad and Couscous
Ready in 35 minutes
• Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, January 27, 2019.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, January 27, 2019.
Ingredients
Couscous
- 1¼ cups chicken stock
- 1 pack couscous
Salad
- 1 fennel bulb
- 1 Lebanese cucumber
- ½ cos lettuce
- 1 pack mustard dressing
Fish
- 1 pack market fish
- 1 pack lemon pepper spices
To Serve
- 1 pack sliced almonds
Steps
-
Cook couscous Preheat BBQ hot plate to high (if using). Bring stock to the boil in a pot on high heat. Once boiling, turn off heat, add couscous and ¼ tsp salt, stir, cover and leave for 5 minutes, then fluff up grains with a fork. Drizzle with olive oil and vinegar and season. Have
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Make salad Thinly slice fennel; cut cucumber in half lengthways, then thinly slice on an angle; shred lettuce. Toss in a bowl with mustard dressing and season.
-
Prep fish Pat fish dry, then toss with lemon pepper spices and a drizzle of oil. Season.
-
Cook fish Heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish in two batches, for about 2 minutes each side (depending on thickness), or until just cooked through. Rest. Alternatively, cook fish on BBQ hot plate.
Nutritional Information
Energy |
2458 kj 587 kcal |
---|---|
Protein | 42.6g |
Carbohydrate | 40.7g |
Fat | 27.7g |