Peppery Tomato-Fish Parcels with Herb Couscous Crust

Ingredients

• white fish fillets1.5 lb
• couscous3/4 cup
• hot water3/4 cup
• cherry tomatoes, halved2 cups
• olive oil3 tbsp
• garlic, grated2 cloves
• fresh dill, chopped2 tbsp
• fresh parsley, chopped2 tbsp
• lemon zest1 tsp
• capers2 tbsp

Method

1. 1Heat the oven to 425°F and line a baking sheet with parchment.
2. 2Stir the couscous with hot water, cover for 5 minutes, then fluff and mix with 1 tablespoon olive oil, dill, parsley, lemon zest, and a pinch of salt.
3. 3On the parchment, make four piles of fish and season them with salt and pepper.
4. 4Top each fillet with tomatoes, garlic, capers, and a drizzle of the remaining olive oil.
5. 5Press the herbed couscous lightly over the tomatoes to form a loose crust, then fold the parchment into parcels or leave open-faced.
6. 6Bake until the fish flakes easily and the tomatoes are juicy, about 10 to 12 minutes, then serve straight from the packet.

Tips

• Use a fish that cooks quickly and stays tender, such as cod, haddock, or pollock.
• Do not pack the couscous too tightly; a light crust gives better texture.
• Open the parcels carefully to keep the steam from escaping too fast and dry.

Nutrition