Lemon and Tomato Fish
Ingredients
- olive oil
- 1 onion halved and finely sliced
- 2 celery stalks sliced
- 3 garlic cloves sliced
- chilli flakes a pinch
- 2 plum tomatoes diced
- 400 ml vegetable stock
- 50 g couscous
- skinless white fish we used Hake, you could also use Cod or Coley.
- half a lemon zested
- parsley a handful of chopped
Instructions
- Heat 1 tbsp of olive oil in a wide, shallow pan.
- Add the onion, celery, garlic and chilli flakes.
- Season and cook for 10 minutes.
- Add the tomatoes and cook for another couple of minutes.
- Pour in the stock and bring to a boil.
- Cook for a couple of minutes then add the couscous.
- Turn down to a simmer and add the fish.
- Cover with a lid and cook until the fish is ready (about 5-7 minutes).
- Sprinkle over lemon zest and parsley to finish.