Buttery fish served with tomato couscous

This dish brings the sunshine straight to your plate!

Think tender, butter-seared fish fillets with golden edges, paired with fluffy couscous tossed in a rich tomato sauce and olives. The magic touch? A zesty caper and lemon dressing that goes over the fish, and brings all the flavours together with a burst of freshness.

It’s vibrant, light, and super easy to put together.

Ingredients: (for 2 portions)

• 4 fish fillets of your choice
• 150 g couscous
• 30 g butter
• 1 sweet pepper
• 1 lemon
• 1 tbsp dried oregano
• 1 tbsp sweet paprika
• 1 tbsp of italian seasoning mix
• 30 g pickled capers
• 50 g pitted olives
• 200 g tomato sauce
• 1 red onion
• 10 g fresh parsley
• a drizzle of olive oil
• salt and pepper to taste
• a little bit of balsamic vinegar
• 1 tbsp of sugar

Preparation:

Cook the couscous in a pot of salted water according to the package instructions. Once it’s ready, drain it well and set it aside.

While the couscous is cooking, wash, peel, and chop the vegetables as shown in the image below.

In a large, deep pan, heat a little olive oil and sauté the onion and bell pepper for a few minutes. Then add a splash of balsamic vinegar and stir well to combine.

Next, add the tomato sauce, Italian seasoning mix, and the sugar. Stir well and let it cook for about a minute. Then add the cooked couscous, mix everything, and stir in the paprika, sliced olives, dried oregano, and half of the chopped parsley. Combine well and cook for another 2–3 minutes, allowing all the flavours to blend beautifully.

Meanwhile, prepare the sauce for the fish. Grate the lemon and place the zest in a small bowl. Squeeze the juice from half of the lemon into the bowl, and cut the remaining half into slices. Add the capers, a pinch of salt and pepper, then mash everything together gently with a fork to release the flavours.

Season both sides of the fish fillets with salt and pepper. Melt the butter in a non-stick pan, and once it starts to sizzle, add the fish. Cook for about 3–4 minutes on each side, until golden and perfectly tender.

Divide the cooked couscous into two equal portions and add the buttery golden fish near it. Sprinkle the remaining chopped parsley over the dish and serve with the caper sauce on the side, so everyone can add as much as they like over the fish. Serve with lemon slices.

If you try the recipe, let me know how you liked it! 😊

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