Spiced Fish with Roasted Vegetables and Fluffy Couscous
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Built by the community using carrot, fish, asparagus, couscous, green pepper, onion, green onion, cilantro
Tender fish fillets seasoned with warm spices, served alongside roasted carrots, asparagus, green pepper and onion, all resting on a bed of herby couscous finished with fresh cilantro and green onion.
Cooking Ability Level
Prep
15 mins
Cook
30 mins
Serves
2
Difficulty
Easy
Budget
Reasonable
Calories
520
Ingredients
- 2 white fish fillets (about 300g total, e.g. cod, tilapia or hake)
- 1 large carrot, peeled and sliced into thin batons
- 1 bunch asparagus, woody ends snapped off
- 1 green pepper, deseeded and sliced
- 1 medium onion, cut into wedges
- 3 green onions, sliced
- Small bunch of fresh cilantro, roughly chopped
- 150g couscous
- 180ml boiling water or vegetable stock (from 1 stock cube)
- 3 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp chilli flakes
- Salt and black pepper to taste
- Juice of half a lemon
1. Preheat your oven to 200°C (180°C fan). Line a large baking tray with foil or parchment paper.
2. Toss the carrot batons, asparagus, green pepper and onion wedges with 2 tablespoons of olive oil, the minced garlic, cumin, ground coriander, smoked paprika, a good pinch of salt and black pepper. Spread them out in a single layer on the baking tray.
3. Roast the vegetables for 20–25 minutes, turning once halfway through, until tender and lightly caramelised at the edges.
4. While the vegetables roast, pat the fish fillets dry with kitchen paper. Rub with the remaining 1 tablespoon of olive oil, a pinch of smoked paprika, salt, pepper and chilli flakes.
5. About 10 minutes before the vegetables are done, push them to the sides of the tray and lay the fish fillets in the centre. Return to the oven and roast for 10–12 minutes until the fish is opaque and flakes easily with a fork.
6. Meanwhile, place the couscous in a heatproof bowl. Pour over the boiling stock, stir briefly, then cover tightly with a plate or cling film. Leave to steam for 5 minutes.
7. Fluff the couscous with a fork, then stir in the lemon juice, half the chopped cilantro and half the sliced green onion. Season to taste.
8. Spoon the couscous onto plates or a serving platter. Top with the roasted vegetables and place the fish fillets on top. Finish with the remaining cilantro and green onion, and a final squeeze of lemon if desired.
Nutrition per Serving
520
Calories
38g
Protein
52g
Carbs
16g
Fat