Kim's Kitchen

Lemon Couscous

1 tablespoon olive oil
1 red onion (finely chopped)
1 courgette (diced)
1 red pepper (diced)
2 cloves garlic (crushed)
100 g couscous
1 lemon (juiced and finely grated zest)
½ teaspoon sea salt
¼ teaspoon black pepper
300 ml hot vegetable stock
20 g butter
1 handful fresh parsley (chopped)

Pan Fried Hake

300 g hake fillet (skinless or skin on, cut into 2 portions)
1 tablespoon sunflower oil
sea salt & black pepper
10 g butter

Lemon Couscous

Pour the olive oil to a saucepan and place over a medium heat. Add the onions to the pan and cook gently for 5 minutes taking care to soften but not colour the onion.

Add the courgette, pepper and garlic to the saucepan and continue to cook for a further minute. Then add the couscous, lemon zest and juice, and sea salt. Stir well to combine.

Pour the hot vegetable stock over the couscous and take the pan off the heat. Cover with a lid and set aside, leaving the couscous to steam for 5 minutes.
 

Pan Fried Hake

Meanwhile place a non-stick frying pan over a medium-high heat and add the sunflower oil. Season both sides of the fish and place skin side down in the pan. Cook the fish for 3 minutes on this side then turn.

Cook for a further 2 minutes, add the butter during the final minute of the cook and spoon the melted butter over the fish, then remove from the heat.

The same method applies if cooking skinless hake fillets. Cooking times will vary depending on the thickness of the fillet (see notes below).

To Serve

The couscous should now have absorbed all the stock, Season with salt and pepper, add the parsley and fork through the butter.

Spoon the couscous onto warm plates and place a fillet of hake on each. Serve immediately.

Calories: 609kcal