recipes
Baked grouper with an olive and prawn spread on a tomato and pine nut couscous
Ingredients
- 400g grouper fillet
- 6 peeled king prawns
- 3 tbsp black olive tapenade (Arkadia/Waitrose)
- 2 tsp chopped parsley
- 100g tomato couscous (Arkadia/ Waitrose)
- 200ml vegetable stock
- 2 tbsp vegetable oil
- 3 tbsp pine nuts (Lamb Brnd)
- Bunch rocket leaves
- ½ leek
Method
Crush the pine nuts and roast them in vegetable oil on low heat until browned, bring the vegetable stock to the boil and pour it on the couscous, add the pine nut mix and cover. Chop the prawns and mix well with the olive paste and parsley, spread on the grouper fillet and roast at 180`c. Slice the leeks and toss in olive oil until softened, mix with the rocket and serve on the couscous with the crusted fish on top. Can be drizzled with a herb dressing or extra virgin olive oil.
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