- Serves 2 - Ready in 1 hour -
Gather together…
1/2 cup dried couscous (100g when weighed on scales) .
250ml boiling water.
½ a stock cube or 1tsp 'Marigold Less Salt Swiss Vegetable Bouillon powder' (available in bulk 1kg tubs).
1 tbsp butter (for the cous cous).
1 lemon - finely grate the zest and then cut the 'bald' lemon into round slices.
Small bunch of spring onions, thinly sliced.
1 handful of roughly chopped Coriander (I grow / buy herbs in bulk and then chop and freeze them, so they are ready to use quickly in recipes).
2 handfuls (approx. 10) cherry tomatoes, quartered.
1 handful of sun dried tomatoes, finely chopped (open-freeze and then store frozen in a jar, any leftover sundried tomatoes for future recipes).
1 handful of baby sweetcorn, halved lengthways.
1 handful of mangetout pea pods.
2 uncooked, salmon fillets / pollock fillets / cod fillets (MSC certified of course) .
Pinch of ground, black pepper.
Get cooking…
1. Preheat the oven to 200 C (180 C fan) or gas mark 6.
2. Boil approximately a half-full kettle of water.
3. Put the 1/2 cup of dry couscous in a lidded, oven-proof bowl, circa 20cm in diameter (a lidded Pyrex dish is ideal) and pour over enough boiling water to cover the surface of the couscous with 1cm of water depth .
4. Sieve in the 2 tsp of dry stock powder (to avoid clumps) and stir well. Stir in the 1 tbsp of butter, the zest from the lemon, the chopped bunch of spring onions and the handful of chopped Coriander. Stir. Leave to soak for 5 minutes or until all of the liquid has been absorbed.
5. Fluff up the couscous-mix with a fork, and add in the 10 cherry tomatoes (quartered) and the handful of (chopped) sun-dried tomatoes. Mix.
6. Top the couscous with the handful of sliced baby corn. Do not put the mangetout pea pods in yet or they will go grey due to overcooking.
7. Place the 2 fish pieces (skin-down if present), side by side, on top of the couscous and vegetables in the pyrex, lidded dish. Season the fish with a pinch of ground black pepper. Lay the 'bald' slices of lemon on top of the fish.
8. Cook, with the lid on, in the pre-heated oven for approx. 40 minutes (check that the thickest part of the fish is piping hot before serving). You will need to add the mangetout towards the end of the cooking time.
9. Ten minutes before the end of the cooking time (i.e. after the dish has been in the oven for 30 minutes) add the mangetout around the edge of the dish.
10. Once cooked, serve the vegetables and couscous onto plates, then top with the fish and lemon slices. Enjoy!
Adapted from a recipe my sister makes, but she currently can't remember where she found it...