Name: Moroccan fish with fennel and carrot Israeli couscous
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 carrots, halved, sliced; 1 fennel bulb, trimmed, coarsely chopped; 1/4 cup olive oil; 40 gram butter, plus 1 tablespoon extra; 2 shallots, finely chopped; 250 gram pearl couscous; 2 tablespoon Moroccan seasoning; 2 cup chicken stock; 1/2 cup chopped parsley leaves; 4 x 150g firm white fish fillets; lemon wedges, parsley leaves to serve

Moroccan fish with fennel and carrot Israeli couscous

This healthy recipe sees Moroccan spiced pan-fried fish served with Israeli couscous for an easy dinner that's ready in just under an hour. Enjoy for a simple, delicious family meal

Serves 4

Prep

15M

Cook

35M

Total

50M

Ingredients

2 carrots, halved, sliced

1 fennel bulb, trimmed, coarsely chopped

1/4 cup olive oil

40 gram butter, plus 1 tablespoon extra

2 shallots, finely chopped

250 gram pearl couscous

2 tablespoon Moroccan seasoning

2 cup chicken stock

1/2 cup chopped parsley leaves

4 x 150g firm white fish fillets

lemon wedges, parsley leaves to serve

Method

1.Preheat oven to 200°C.

2.In a baking dish, toss carrot and fennel with 1 tablespoon oil. Season. Bake for 30-35 minutes until tender. Set aside.

3.In a saucepan, heat 1 tablespoon oil and butter together on medium. Sauté shallots for 3-4 minutes until softened. Add couscous and half the seasoning. Cook, stirring, for 2 minutes until lightly toasted. Mix in stock. Simmer, covered, for 8-10 minutes until liquid is absorbed. Remove from heat. Stir veges and parsley through.

4.In a large frying pan, heat extra butter and remaining oil on high. Sprinkle remaining seasoning evenly over both sides of fish. Cook fish for 3-4 minutes each side until browned and cooked through.

5.Serve fish on a bed of couscous, scattered with parsley and accompanied with lemon wedges.