Middle Eastern style baked fish with couscous

A medley of Middle Eastern spices are the key to this speedy and fuss-free fish dish.

Recipe «Middle Eastern style baked fish with couscous» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 2 garlic cloves, crushed, 1 tbsp sweet paprika, 2 tsp ground cumin, 1 tsp ground coriander , Pinch of chilli powder, 375ml passata, 250ml Massel chicken style liquid stock , 600g firm white fish fillets , cut into 5cm pieces, Couscous, to serve, 1 x 200ml ctn natural yoghurt, 45g toasted pine nuts, Fresh coriander sprigs, to serve.

Ingredients:

• 1 tbsp olive oil 
• 2 garlic cloves, crushed 
• 1 tbsp sweet paprika 
• 2 tsp ground cumin 
• 1 tsp ground coriander 
• Pinch of chilli powder 
• 375ml passata 
• 250ml Massel chicken style liquid stock 
• 600g firm white fish fillets , cut into 5cm pieces 
• Couscous, to serve 
• 1 x 200ml ctn natural yoghurt 
• 45g toasted pine nuts 
• Fresh coriander sprigs, to serve 

Instructions

1. Heat the oil in a medium saucepan over medium heat. Add the garlic, paprika, cumin, ground coriander and chilli powder and cook, stirring, for 30 seconds or until aromatic.
2. Add the passata and stock, and bring to a simmer. Cook, stirring occasionally, for 8 minutes or until the sauce thickens. Season with salt and pepper.
3. Preheat oven to 180°C. Place the fish in a shallow ovenproof dish. Pour over the passata mixture. Bake in oven for 10 minutes or until the fish flakes easily when tested with a fork.
4. Divide the couscous among serving plates. Top with the fish mixture. Spoon over the yoghurt and sprinkle with pine nuts. Top with coriander sprigs to serve.