Quick Pomegranate-Glazed Fish
with Sumac Veggie & Radish Couscous Salad
If pomegranate glazed doesn’t quip your interest and get your tastebuds fired up, we don’t want else will. On a fresh white fish it pops out of the bowl. Add the pomegranate fish to a sumac veggie couscous and that’s a done deal. Go on dig in, we know you’re interested now.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½
broccoli
1
Brown Onion
1
radish
1 packet
Smooth Dory Fillets
(Contains: Fish; )
½ sachet
Garlic & Herb Seasoning
1 packet
couscous
(Contains: Gluten(Wheat); )
1 packet
Currants
(May be present: Milk, Gluten, Soy)
1 sachet
vegetable stock powder
1 packet
pomegranate molasses
(May be present: Milk, Gluten, Soy, Eggs, Fish, Tree Nuts, Sesame)
½ sachet
Turkish Sumac Seasoning
1 bag
Deluxe Salad Mix
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
1
olive oil
¾ cup
boiling water
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Cut broccoli into small florets, then roughly chop stalk. Thinly slice onion and radish. • Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • In a medium bowl, combine fish, garlic & herb seasoning (see ingredients), a drizzle of olive oil and a pinch of salt.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and onion, stirring, until softened, 6-7 minutes. • Add currants, vegetable stock powder and the boiling water (see ingredients) and bring to the boil. • Add couscous, stir to combine. Cover with a lid and remove from heat. Set aside until all the water has absorbed, 5 minutes. Fluff up with a fork.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook fish in batches, until just cooked through, 5-6 minutes each side. • Remove pan from heat, add pomegranate molasses and the honey and gently turn fish to coat.
TIP: White fish is cooked through when the centre turns from translucent to white.
• To the veggie couscous, add deluxe salad mix, radish, Turkish sumac seasoning (see ingredients) and a drizzle of white wine vinegar and olive oil. Season and toss to combine. • Divide sumac veggie and radish couscous salad between bowls. Top with pomegranate-glazed fish. • Dollop over Greek-style yoghurt to serve. Enjoy!
