Quick fish with couscous

James Tanner shows us his quick fish with couscous recipe, proving that you can cook tea in just 10 minutes!

Ingredients

4 fillets of plaice,skinned20g olive tapenadeSmall handful basil, leaves picked½ pint fish stock1 clove of garlic, chopped½ pint passata30g French beans,halved3 cherry tomatoes, halvedJuice of ½ lemonSalt and pepper

Equipment

Cocktail sticks

Method

• Lay out fillets of plaice and spread over the olive paste. Lay the basil leaves on top and roll each fillet up, hold together with a cocktail stick.

• Heat fish stock, garlic, passata and beans together season with salt and pepper. Put fish into the liquid, cover with greaseproof paper and poach gently for 2 minutes, turn the fish and poach for a further 2 minutes.

• Add the tomatoes and lemon juice. Reduce the liquid on a higher heat for 2 minutes, season to taste.

• Scatter over any leftover basil and serve with zesty couscous

Zesty couscous

Ingredients

250g easy-cook couscousZest and juice of 1 lemon475ml hot water or veg stockHandful of frozen broad beans or peas defrosted3 tablespoons extra virgin olive oilCrushed sea salt and freshly ground black pepper

Method

• Place the couscous in a large bowl. Add the lemon zest and juice. Pour over the boiling stock. Stir, cover with cling film and leave to stand for 5 minutes until the lemon liquid is absorbed.

• Using a fork, fluff the couscous grains to separate them. Stir in the broad beans and olive oil. Season well with crushed sea salt and freshly ground black pepper. Mix gently then serve with the fish.

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