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Baked fish with herbs and couscous
Baked fish with herbs and couscous
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Create a quick and delicious fish dish using foil parcels for easy cleanup.
Ingredients:
  • 2 bunches broccolini
  • 300g (1 1/2 cups) couscous
  • 3 lemons
  • 500ml (2 cups) fish stock
  • 40.00 ml baby capers
  • 4 x 200g pieces barramundi fillet, pin-boned, skinned
  • 1/4 bunch dill
  • 1/4 bunch flat-leaf parsley
Instructions:
  • Preheat the oven to 200C. Prepare 4 sets of 40cm foil and 40cm baking paper. Fold each set in half widthwise, then fold the short ends over by 2cm and seal tightly by folding again. Create 4 open-ended parcels in the same way with the remaining foil and baking paper.
  • After trimming the broccolini, cut it into 4cm florets and set aside. In a bowl, combine couscous with finely grated zest of 1 lemon, oil, and toss well to mix.
  • In a saucepan, bring the fish stock to a boil over high heat and then remove from heat.
  • Spoon the couscous mixture, broccolini, and capers into parcels, then place them on 2 oven trays. Gently pour 1/2 cup of hot stock into each parcel. Divide the fish among the parcels and fold over to seal tightly. Bake for 15 minutes, then rest for 5 minutes before serving.
  • Roughly chop herbs and cut the remaining 2 lemons into cheeks. Place the parcels on plates, carefully cut open with scissors (be cautious of hot steam), sprinkle herbs over fish, and serve with lemon cheeks.

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