FISH STEAMED WITH COUSCOUS
Provided by Jamie Oliver
Categories main-dish
Time 25m
Yield 2 servings (for hungry people)
Number Of Ingredients 20
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
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
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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