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Haddock with Roast Vegetables and Couscous

Serves: 2

Prep Time:  10 mins

Cook Time: 40 mins

1 pack Donegal Catch natural Haddock 

1 red pepper, chopped

1 yellow pepper, chopped

1 red onion, chopped

1 courgette, diced

2 cloves of garlic, finely chopped

Salt and black pepper

2 tablespoon of olive oil

250g Couscous

250ml boiling water or stock

Fresh parsley to serve

1. Toss the chopped vegetables in a bowl, drizzle with oil and season well.
2. Tumble onto a baking tray and roast for 40 minutes at 200°C  Conventional oven / Fan Assisted oven 190°C
 until the vegetables are soft and slightly charred.
3. Tear off two pieces of heavy tinfoil approximately 25cm x 30cm and place each piece of fish in the centre adding a knob of butter and a little salt on top. Fold over the foil and seal well.
5. Place on a cooking tray and bake in the oven for 25-28 minutes alongside the vegetables, opening foil for the last 5 minutes.
6. Put the couscous into a bowl and pour over the boiling water or stock. Stir quickly, cover and allow stand for 5 minutes until the grains have absorbed the liquid.
7. Use a fork to break up and fluff the couscous and add the roast vegetables.
8. Stir well, add some fresh parsley and serve with the baked Haddock.