Name: Spanish spiced fish with couscous
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Cuisine: spanish
Ingredients: 56.88 gm olive oil; 1 small red onion, finely chopped; 1 small yellow capsicum, finely chopped; 255.00 gm chicken style liquid stock; 187.50 ml frozen peas; 250.00 ml couscous; 125.00 ml fresh flat-leaf parsley leaves, finely chopped; 5.00 gm spicy Spanish seasoning; 600g firm white fish fillets, trimmed

Spanish spiced fish with couscous

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Ingredients:

56.88 gm olive oil
1 small red onion, finely chopped
1 small yellow capsicum, finely chopped
255.00 gm chicken style liquid stock
187.50 ml frozen peas
250.00 ml couscous
125.00 ml fresh flat-leaf parsley leaves, finely chopped
5.00 gm spicy Spanish seasoning
600g firm white fish fillets, trimmed

Instructions:

In a frying pan over medium heat, sauté the onion in 1 tablespoon of oil for 3 minutes or until softened. Then, add the capsicum and continue to cook for 2 more minutes, or until softened.
While waiting, gently heat the stock and peas in a saucepan until simmering. Put the couscous in a large heatproof bowl. Pour the warm stock over the couscous, mix gently, and cover. Let it sit for 3 to 4 minutes to absorb the liquid. Mix in the onion mixture and parsley, using a fork to fluff the couscous. Keep covered to maintain warmth.
Lightly season fish. Heat remaining oil in a frying pan over medium-high heat. Cook fish for 2 to 3 minutes per side until cooked through. Serve with couscous mixture.

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