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  1. Home
  2. New Idea Recipe

Fish with Greek antipasto couscous

You'll never believe this recipe can be whipped up in just 15 minutes
  • 16 Jul 2018
Fish with Greek antipasto couscous
Prep: 10 Minutes - Cook: 5 Minutes - Easy - Serves 4
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You'll never believe this recipe can be whipped up in just 15 minutes

Ingredients

225g jar marinated antipasto mix in oil

1½ cups chicken stock

1½ cups couscous

1 medium zucchini, very thinly sliced

¹⁄³ cup chopped fresh parsley, plus extra to garnish

4 x 180g skinless, firm white fish fillets, bones removed

LEMON DRESSING

2 tsps finely grated lemon rind

2 tblsps lemon juice

2 tblsps olive oil

Salt and pepper, to taste

Method

  1. To make lemon dressing, combine rind, juice and half the oil in a small jug. Season with salt and pepper. Whisk well. 

  2. Drain antipasto mix, coarsely chop. 

  3. Heat stock in a medium saucepan over a high heat. Bring to a boil. Stir in couscous and zucchini. Remove from heat. Stand, covered, for 5 minutes. Fluff couscous with a fork. Stir in antipasto, parsley and dressing. 

  4.  Meanwhile, toss fish with the remaining oil. Season with salt and pepper. 

  5. Heat an oiled, large, non-stick frying pan over a medium to high heat. Add fish. Cook for about 3 minutes on each side, or until cooked through. Remove. 

  6. Serve fish with couscous. Garnish with extra parsley

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