Middle Eastern Fish Baked With Cous Cous

So my first Wednesday dish was fish and I tried Middle Eastern Fish.  We don’t eat a lot of fish and so I wanted to try to add this into the diet more.

This dish was pretty simple to make and having the Taste app on your phone means the shopping list is right there.  The instructions are easy to follow for the novice cook like myself.  I added some beans and carrots to mix so we all had some veggies.

The kids actually really enjoyed it which was great as it’s important to add fish to their diet.

Middle Eastern Fish Served With Cous Cous

1 tablespoon olive oil

2 garlic cloves, crushed

1 tablespoon sweet paprika

2 teaspoons ground cumin

1 teaspoon ground coriander

Pinch of chilli powder

375ml (1 1/2 cups) passata (tomato pasta sauce)

250ml (1 cup) Campbell’s Real Stock Chicken

600g firm white fish fillets (such as ling), cut into 5cm pieces

Couscous, to serve

1 x 200ml ctn natural yoghurt

45g (1/4 cup) toasted pine nuts

Fresh coriander sprigs, to serve

Step 1

Heat the oil in a medium saucepan over medium heat. Add the garlic, paprika, cumin, ground coriander and chilli powder and cook, stirring, for 30 seconds or until aromatic.

Step 2

Add the passata and stock, and bring to a simmer. Cook, stirring occasionally, for 8 minutes or until the sauce thickens. Season with salt and pepper

Step 3

Preheat oven to 180°C. Place the fish in a shallow ovenproof dish. Pour over the passata mixture. Bake in oven for 10 minutes or until the fish flakes easily when tested with a fork

Step 4

Divide the couscous among serving plates. Top with the fish mixture. Spoon over the yoghurt and sprinkle with pine nuts. Top with coriander sprigs to serve.