• 1serving
  • 20minutes
  • 552calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B6, H, C
MineralsSelenium, Iodine, Fluorine, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 lemon

  2. 100g couscous

  3. 25g pine nuts , toasted

  4. 1 small courgette , thinly sliced

  5. small handful dill , leaves only, chopped

  6. 150ml strong vegetable stock

  7. 1 haddock , or other white fish fillet

Instructions Jump to Ingredients ↑

  1. Heat oven to 180C/fan 160C/gas 4. Fold a large sheet of foil or baking paper in half and tightly fold one side to seal. Grate the lemon zest and mix with the couscous, pine nuts, courgette and dill. Season well, then tip into the open 'bag'. Cut the lemon in half, then cut 2 thin slices from one half. Juice the other half and add the juice to the stock.

  2. Lay the haddock on top of the couscous, top with the lemon slices, then carefully pour over the lemony stock. Fold the remaining open sides tightly. Bake for 20-25 mins, depending on how thick your fish is, until the fish is cooked and couscous is fluffy.

  3. Healthy benefits Cook ing in a bag steams the fish in its juices, which helps to retain valuable nutrients including the B complex of vitamins. The fish is protected from high oven temperatures, so there's no need to add oil.


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