Spiced White Fish & Veggie Israeli Couscous

• Meanwhile, zest lemon to get a pinch, then slice into wedges. Trim green beans and cut into thirds. Roughly chop roasted hazelnuts. • In a small bowl, combine chargrilled capsicum relish and mayonnaise. Season to taste and set aside. • Discard any liquid from John dory fillets packaging. Slice fish in half crossways to get 1 piece per person. • In a medium bowl, combine fish, Middle Eastern seasoning, a pinch of salt and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing, until tender, 4-5 minutes. Season and transfer to a bowl.

• Meanwhile, 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 and vegetable stock powder. Stir to combine.

• Return frying pan to medium-high heat with a generous 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 • Meanwhile, to the couscous, add green beans, baby spinach leaves, lemon zest and a generous squeeze of lemon juice. Toss to combine and season to taste.

TIP: White fish is cooked through when the centre turns from translucent to white. TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.