Garlic-Herb White Fish & Capsicum Relish
with Israeli Couscous Salad & Feta- Milk
- Sulphites
- Wheat
- Gluten
- Almond
- Fish
- Cashew
- Pine nut
- May contain traces of allergens
A fresh herby seasoning for a slice of fresh white fish, it’s a match! Pair off this delightful combination of garlic aromas with a smoked capsicum relish to offset everything, including the cucumber couscous. Sprinkle in a bit of feta cheese to add a bite of salt and you’ve got one amazing group of flavours. *This recipe is under 550kcal per serving.*
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
1
Tomato
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 packet
Flaked Almonds
(Contains: Almond; )
1
Cucumber
280 g
Smooth Dory Fillets
(Contains: Fish; )
Nutrition Values
Cooking Steps
• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return to the pan with a drizzle of olive oil.
• While couscous is cooking, slice cucumber into half-moons. Roughly chop tomato. • Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 steak per person. • In a medium bowl, gently combine fish and garlic & herb seasoning. Season with salt and pepper. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.
TIP: White fish is cooked through when centre turns from translucent to white.
• To the pan with couscous, add cucumber, tomato, baby leaves and a drizzle of vinegar and olive oil. Season with salt and pepper. Crumble over feta (see ingredients) and toss to combine. • Divide cucumber couscous salad between plates. Top with garlic-herb fish. • Sprinkle over almonds. Serve with chargrilled capsicum relish. Enjoy!
