White fish with lemon couscous and peas.

White Fish with Lemon Couscous & Peas

Name: White Fish with Lemon Couscous & Peas
Yield: 6 servings
Ingredients: 900 g White fish fillet; 15 ml Olive oil; 1 Lemon, zest; 25 ml Lemon juice, approximately; 2 Garlic; 1 tsp Oregano, dried; ½ tsp Salt; Black pepper, to taste; 360 g Couscous; 420 ml Vegetable stock; 200 g Peas, frozen; 120 g Onion; 10 ml Cooking oil; 20 ml Lemon juice, approximately; 15–20 g Parsley; ½ tsp Salt; Black pepper, to taste

Lemon-garlic baked white fish with couscous, peas, onion and parsley.

Serves 6

Ingredients

Fish

900 gWhite fish fillet
15 mlOlive oil
1Lemon, zest
25 mlLemon juice, approximately
2Garlic
1 tspOregano, dried
½ tspSalt
Black pepper, to taste

Couscous

360 gCouscous
420 mlVegetable stock
200 gPeas, frozen
120 gOnion
10 mlCooking oil
20 mlLemon juice, approximately
15–20 gParsley
½ tspSalt
Black pepper, to taste

Equipment

Oven
Baking tray
Pot

Method

Heat the oven to about 200°C. Crush the garlic and season the white fish with the fish-group olive oil, lemon zest and juice, garlic, dried oregano, salt and black pepper. Bake for 12–18 minutes, until the fish is opaque and flakes easily.
Chop the onion and cook it in the couscous-group oil. Add the frozen peas and cook until tender. Pour the vegetable stock over the couscous and let it hydrate, then fluff and combine with the onion and peas. Finish with lemon juice, parsley, salt and black pepper.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.