Fish With Lemon Butter

“Always on the lookout for fish recipes especially when we go on holidays and hopefully catch plenty and this one I really like the look of from recipe+”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 (150 g) fish fillets (firm white)
  • cooking spray (olive oil)
  • 1 12 cups couscous
  • 1 12 cups chicken stock (boiling)
  • 40 g butter (at room temperature)
  • 1 teaspoon lemon zest (finely grated)
  • 2 tablespoons lemon juice
  • 1 12 cups parsley (flat leaf leaves)
  • 250 g grape tomatoes (halved)
  • 12 onion (small red thinly sliced)
  • 1 tablespoon capers (drained chopped)

Directions

  1. Spray fish with oil.
  2. Heat a large frying pan over moderate heat and cook fish for 2 to 3 minutes each side or until cooked.
  3. Meanwhile place couscous in a medium heatproof bowl and stir in hot stock and cover with plastic food wrap and set aside for 5 minutes or until al the liquid is absorbed and then using a fork, fluff and separatge grains.
  4. Combine butter, zest and half the juice in a small bowl.
  5. Combine parsley, tomato, onion, capers and remaining juice in a medium bowl.
  6. Spoon couscous onto serving plates and top with fish, with lemon butter and serve with parsley salad.
  7. Parsley Salad - combine parsley, tomatoes and onion.

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