Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
6
- 8tablespoons olive oil
- 600grams baby zucchini (halved lengthways)
- 2 limes (juice and zest)
- 3tablespoons tomato purée
- 1teaspoons five-spice powder
- 1teaspoons cayenne pepper
- 2teaspoons paprika
- 1teaspoons freshly ground black pepper
- 1 large handful fresh flat-leaf parsley (finely chopped)
- 4 cloves garlic (grated or finely chopped)
- 550grams white fish (such as haddock, cut into chunky bite-sized pieces)
- 1 3/4 cup vegetable stock, hot
- 450grams couscous
Method
Step 1 of 3
Preheat the oven to 150°C. Put 2 tablespoons of the oil in a bowl, add the zucchinis, and mix well until evenly coated. Fry in a hot grill pan for 2 minutes on each side, then put to one side. You may need to do this in batches.
Step 2 of 3
Add the rest of the oil to the bowl, together with the lime juice and zest, tomato purée, five-spice powder, cayenne, paprika, black pepper, parsley, and garlic. Mix well, then add the fish, stock, couscous, and zucchinis and combine carefully.
Step 3 of 3
Transfer to a flameproof dish and cover with foil. Cook in the oven for 20 minutes, then stir well, and serve.
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