haddock fillet with couscous and roasted vegetables

Haddock with Roast Vegetables and Couscous

Haddock has a sweeter and fuller flavour than other white fish which pairs beautifully with Roast Vegetables and Couscous for an easy dinner.
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Ingredients

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

Instructions

  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.
  4. Place on a cooking tray and bake in the oven for 25-28 minutes alongside the vegetables, opening foil for the last 5 minutes.
  5. 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.
  6. Use a fork to break up and fluff the couscous and add the roast vegetables.
  7. Stir well, add some fresh parsley and serve with the baked Haddock.

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