Emma Italian style fish dish
Brighter days means brighter food. This baked Italian style fish dish not only looks light and refreshing but it tastes so as well. We used Hake here but you could also use Cod or Coley. Fresh lemon, plump tomatoes and cous cous which soaks up all the flavours.
Ingredients
olive oil
1 onion, halved and finely sliced
2 celery stalks, sliced
3 garlic cloves, sliced
chilli flakes a pinch
2 plum tomatoes, diced
400ml vegetable stock
50g couscous
skinless white fish, we used Hake, you could also use Cod or Coley.
half a lemon, zested
parsley a handful of chopped
Method
Heat 1 tbsp of olive oil in a wide, shallow pan.
Add the onion, celery, garlic and chilli flakes.
Season and cook for 10 minutes.
Add the tomatoes and cook for another couple of minutes.
Pour in the stock and bring to a boil.
Cook for a couple of minutes then add the couscous.
Turn down to a simmer and add the fish.
Cover with a lid and cook until the fish is ready (about 5-7 minutes).
Sprinkle over lemon zest and parsley to finish.
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Lemon and Tomato Fish
Ingredients
- olive oil
- 1 onion halved and finely sliced
- 2 celery stalks sliced
- 3 garlic cloves sliced
- chilli flakes a pinch
- 2 plum tomatoes diced
- 400 ml vegetable stock
- 50 g couscous
- skinless white fish we used Hake, you could also use Cod or Coley.
- half a lemon zested
- parsley a handful of chopped
Instructions
- Heat 1 tbsp of olive oil in a wide, shallow pan.
- Add the onion, celery, garlic and chilli flakes.
- Season and cook for 10 minutes.
- Add the tomatoes and cook for another couple of minutes.
- Pour in the stock and bring to a boil.
- Cook for a couple of minutes then add the couscous.
- Turn down to a simmer and add the fish.
- Cover with a lid and cook until the fish is ready (about 5-7 minutes).
- Sprinkle over lemon zest and parsley to finish.
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