Steamed herb fish with vegetables couscous Looking for a tasty fish feast that you can whip up in 30 minutes flat? Look no further. Main Details Serves: Serves 4Number of ingredients: 13 IngredientsTo prep: 15 Minutes PrepTo cook: 15 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 1563kJProtein: 37.3gFat (total): 1.8g- Saturated Fat : 0.2gCarbohydrate (total) : 44.5gFibre: 7.9gSodium: 240mg Ingredients 1 teaspoon finely grated lemon rind 2 tablespoons finely chopped fresh flat-leaf parsley 2 tablespoons finely chopped fresh chives 4x 150g skinless firm white fish fillets 1 brown onion, finely chopped 2 garlic cloves, finely chopped 300g pumpkin, grated 1 large zucchini, grated 1 cup (200g) couscous 100g baby rocket leaves 1 baby fennel bulb, shaved 2 teaspoon lemon juice Lemon wedges Method Line the base of a large bamboo steamer basket with baking paper. Bring a saucepan of water large enough to fit steamer basket to a gentle simmer. Meanwhile, combine rind and half both the parsley and chives in a bowl. Place fish, in single layer, in steamer and sprinkle with parsley mixture. Place basket over simmering water (making sure water does not touch bottom of steamer) and steam, covered, for 6-7 minutes or until fish is cooked through. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook onion, stirring, for 5 minutes for until softened. Add garlic and pumpkin and cook, stirring for 2 minutes. Add zucchini and cook, stirring, for 1 minute or until tender. Stir couscous and 1 cup (250ml) boiling water into onion mixture. Remove from heat. Cover and set aside for 3 minutes or until liquid has absorbed. Scrape with a fork to separate the grains. Stir through remaining parsley and chives, Seasons with pepper. Combine rocket and fennel in a bowl and drizzle with juice. Serve with fish, couscous and lemon wedges.
