Oven-baked fish and cherry tomatoes with herbed couscous
( SERVES 4 )
|2||Shallots, finely sliced|
|2||Garlic cloves, sliced|
|400 g||Cherry tomatoes|
|4 Tbsp||Extra virgin olive oil|
|1 Tbsp||Balsamic vinegar|
|800 g||White fish fillets, cut in even-sized portions|
|¾ cup||Chopped herbs, (I used parsley, mint and basil)|
|1||Lemon, for serving|
- Heat the oven to 180C. Line a baking tray with baking paper.
- Place the couscous in to a medium-sized bowl with the butter. Pour over 1 cup boiling water, mix to melt the butter, cover the bowl and leave to steam while you cook the fish.
- Place the shallot, garlic, tomatoes and olives on the baking tray, drizzle with 2 Tbsp of the oil and balsamic and sprinkle with salt. Bake for 5 minutes before adding the fish, drizzled with the other 2 Tbsp oil and a sprinkle of salt and cooking another 5-10 minutes depending on the thickness of the fish.
- Fluff the couscous with a fork, mix in the herbs and season with salt and pepper. Serve with fish, tomato mixture, juices from the pan and lemon wedges for squeezing.