Spanish spiced fish with couscous

Готовим Fish Spanish spiced fish with couscous

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Lables: Low carb Lower gi Egg free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Heat 1 tablespoon oil in a frying pan over medium heat. Cook onion for 3 minutes or until softened. Add capsicum. Cook for 2 minutes or until softened.
  2. Meanwhile, bring stock and peas to the boil in a saucepan over medium-low heat. Place couscous in a large, heatproof bowl. Pour stock mixture over couscous. Stir to combine. Stand, covered, for 3 to 4 minutes or until stock is absorbed. Add onion mixture and parsley. Stir with a fork to separate grains. Cover to keep warm.
  3. Coat fish lightly in seasoning. Heat remaining oil in a frying pan over medium-high heat. Cook fish for 2 to 3 minutes each side or until cooked through. Serve with couscous mixture.

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1/4 cup olive oil
1 small red onion, finely chopped
1 small yellow capsicum, finely chopped
1 cup Massel chicken style liquid stock
3/4 cup frozen peas
1 cup couscous
1/2 cup fresh flat-leaf parsley leaves, finely chopped
2 tsp spicy Spanish seasoning
600g firm white fish fillets, trimmed

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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