Serves 2 persons
Cooking time: 25 minutes
- Using a kitchen blender or hand blender blitz together the coriander, lime juice, ginger and honey then set aside.
- Bring the vegetable stock to the boil in a small pot.
- Remove from the heat and add the couscous grains.
- Cover tightly and set aside for 5-7 minutes.
- Turn cooked couscous into a bowl and fluff with a fork.
- Place 1 tablespoon oil in skillet/wok and stir fry peppers and courgette at medium heat until tender.
- Mix vegetables with couscous and set aside.
- In a bowl combine flour and taco spice.
- Dip and lightly coat fish fillets in this mixture.
- Heat a pan and add 1 tablespoon oil. Cook fish on a high heat for 4 - 5 minutes, turn and cook for a further 4 - 5mins.
- Place couscous and vegetable mixture on a plate.
- Place fish on top and serve with coriander sauce on top.
Ingredients
| Centra Lime 2 tbsp juice only |
Add to list |
| Centra Plain Flour 1 tbsp |
Add to list |
| Coriander 1 handful |
Add to list |
| Courgettes 1 - (250g), chopped |
Add to list |
| Couscous 100 g |
Add to list |
| Fresh Ginger 2 tsp peeled and grated |
Add to list |
| Haddock Fillets 2 - (2x150g) |
Add to list |
| Honey 2 tsp |
Add to list |
| Rapeseed Oil 2 tbsp |
Add to list |
| Red Pepper 1 - deseeded and chopped |
Add to list |
| Taco Spice Mix 2 tbsp |
Add to list |
| Vegetable Stock 300 millilitre made with 1 stock cube or 1 stockpot |
Add to list |
| Yellow Pepper 1 - deseeded and chopped |
Add to list |
| Add all to shopping list | |
