Roasted Mediterranean Fish & Vegetables with Couscous
This is a tasty and no-fuss traybake that’s perfect for a special meal for two. Zesty and delicate fish with roasted vegetables is a delicious combination and it’s elevated to another level when served with our vibrant Lemon, Mint & Parsley Couscous.
Method
Preheat the oven to 200C/180Cfan.
Put the onion, courgette, fennel and pepper on to a baking tray and drizzle with 2 tablespoons of the oil. Toss to coat. Season with salt and pepper and sprinkle over the chilli flakes (if using). Roast for 15 minutes.
Remove the tray from the oven and toss the vegetables. Nestle in the vine tomatoes. Season the fish fillets, add to the tray, squeeze over some lemon juice and scatter over the zest. Top each fish with 1 or 2 lemon slices. Drizzle the fish and tomatoes with the remaining oil. Return to the oven for 14 -18 minutes or until the fish is cooked through – timings will depend on the thickness of your fillets.
Meanwhile prepare the couscous according to the packet instructions. Fluff with a fork.
Divide the couscous between 2 serving plates and top with the roasted vegetable and fish. Tear over the basil leaves and fennel fronds.
TIP: add some pine nuts for their buttery nutty flavour and texture.
Ingredients
- 1 red onion, cut into wedges
- 1 large courgette, halved lengthways, cut into 1-inch pieces
- 1 fennel bulb, trimmed, large chunks/sliced, any fonds reserved
- 1 red pepper, deseeded and thickly sliced
- 2 ½ tbsp olive oil
- pinch of chilli flakes (optional)
- 2 sustainable skinless white fish fillets/loins (e.g. cod or haddock)
- 1 large lemon, juice & zest of ½, ½ thinly sliced
- 150g vine cherry tomatoes
- 1 x packet of Ainsley Lemon, Mint & Parsley Couscous
- small handful of basil leaves (or use chopped parsley or mint)