Get hooked on flavour! This Middle Eastern spiced fish is paired with veggie-packed pearl couscous, sweet honey-glazed baby carrots, and smokey chargrilled capsicum mayo. It’s a vibrant, feel-good dish that brings the perfect balance of spice, sweetness, and creaminess!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 sachet
Vegetable Stock Powder
1 packet
Crushed Peanuts
1 packet
Green beans
1 packet
Mayonnaise
1 packet
Chargrilled Capsicum Relish
300 g
John Dory Fillets
1 packet
baby leaves
1 packet
Baby Rainbow Carrots
1 packet
Pearl (Israeli) Couscous
1
Lemon
1 sachet
Middle Eastern Seasoning
1 drizzle
olive oil
1 tsp
honey
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Trim green tops from baby rainbow carrots and scrub them clean (halve any thick carrots lengthways). • Place on a lined oven tray. Drizzle with olive oil and the honey, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes.
• Meanwhile, zest lemon to get a pinch, then slice into wedges. Trim green beans and cut into thirds. • 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.
• Divide Israeli couscous between plates. Top with Middle Eastern white fish and honey-roasted baby carrots. • Top with chargrilled capsicum mayonnaise. • Garnish with crushed peanuts and serve with any remaining lemon wedges. Enjoy!