Couscous Fish In A Bag Recipes

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FISH STEAMED WITH COUSCOUS



Fish Steamed with Couscous image

Provided by Jamie Oliver

Categories     main-dish

Time 25m

Yield 2 servings (for hungry people)

Number Of Ingredients 20

1 handful barley couscous
Tepid water
1/2 onion, finely chopped
2 cloves garlic, sliced
2 red chiles, seeds removed, 1 chopped and 1 finely sliced
Extra-virgin olive oil
1 teaspoon sea salt
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 by 2.5cm (1-inch) piece cinnamon
Knob unsalted butter
1 large bunch fresh coriander, leaves picked, stalks finely sliced
8 ounces clams
2 John Dory fillets, skin on, scaled and pinboned
2 red mullet fillets, skin on, scaled and pinboned
4 ounces monkfish, cut into chunks
Sea salt and freshly ground black pepper
2 lemons, 1 cut in 1/2 and 1 cut into wedges, for serving
3 tablespoons creme fraiche

Steps:

  • Put the couscous in a bowl and cover with tepid water. It will soften and double in size.
  • Heat a medium-sized saucepan on a low heat, and saute the onion, garlic and chopped chiles in oil. Pound in the mortar the salt, fennel and cumin seeds, coriander seeds and cinnamon. Add to the onion with the butter, then once melted add the finely sliced coriander stalks and the couscous. Break it up with your spoon.
  • Turn the heat down to a very low heat, and add the fish, skin side up. Drizzle with olive oil, a bit of salt and pepper and throw in the lemon, cut in halves. Cover with some wet greaseproof paper, and cook for 15 minutes.
  • To serve, sprinkle with the coriander leaves and sliced chile; squeeze the lemon halves, dollop on some creme fraiche and drizzle with olive oil.

COUSCOUS & FISH IN A BAG



Couscous & fish in a bag image

Boost your iron intake with this simple healthy recipe

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 7

1 lemon
100g couscous
25g pine nut , toasted
1 small courgette , thinly sliced
small handful dill , leaves only, chopped
150ml strong vegetable stock
1 haddock , or other white fish fillet

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Fold a large sheet of foil or baking paper in half and tightly fold one side to seal. Grate the lemon zest and mix with the couscous, pine nuts, courgette and dill. Season well, then tip into the open 'bag'. Cut the lemon in half, then cut 2 thin slices from one half. Juice the other half and add the juice to the stock.
  • Lay the haddock on top of the couscous, top with the lemon slices, then carefully pour over the lemony stock. Fold the remaining open sides tightly. Bake for 20-25 mins, depending on how thick your fish is, until the fish is cooked and couscous is fluffy.

Nutrition Facts : Calories 552 calories, Fat 20 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 2.1 grams fiber, Protein 41 grams protein, Sodium 0.46 milligram of sodium

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