Spicy Whiting with Couscous Salad
This dish is the perfect healthy mid week meal. Hake, cod and haddock can all be used instead of whiting.
4 people
30 minutes
15 minutes
Ingredients
- 1 pinch Black Pepper
- 2 tbsp Cajun Seasoning
- 200 g Couscous
- 400 g Haddock Fillets whiting, hake or cod, skinned and boned
- 1 - Lemon juice only
- 150 ml Olive Oil
- 1 large Onion cut into chunks
- 1 - Red Pepper cut into chunks
- 1 pinch Salt
- 1 - SuperValu Courgette cut into chunks
- 1 bunch SuperValu Fresh Parsley Flat Leaf chopped
- 1 - Yellow Pepper cut into chunks
Method
- Preheat the oven to 200oC/gas mark 6.
- Place all the chopped vegetables in a large bowl. Add 50ml of the oil and season with salt and pepper. Mix well, then transfer to a baking tray and spread the veg out in a single layer. Cook in the oven for 30 minutes.
- Place the whiting in a bowl and mix with 50ml of the olive oil and the fajita or cajun seasoning, tossing well to evenly coat the fish in the oil and spices. Place on a baking tray and cook in the oven for 15 minutes.
- Place the couscous in a large bowl. Add the remaining 50ml of oil and the lemon juice. Pour over 200ml of boiling water and mix together, then cover tightly with cling film and leave for 6 to 7 minutes.
- Remove the roast vegetables from the oven and stir them into the cooked couscous with the chopped parsley. Season to taste with salt and pepper.
- Serve the couscous on a plate topped with of the spicy whiting and a final drizzle of olive oil.
Tip: You could also use hake, cod or haddock instead of whiting.
