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New - Haddock with roast vegetables and couscous

Serves

Prep Time:  mins

Cook Time: 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

Toss the chopped vegetables in a bowl, drizzle with oil and season well. Tumble onto a baking tray and roast for 40 minutes at 200oC / FAN Assisted 190oC until the vegetables are soft and slightly charred. 

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. 

Place on a cooking tray and bake in the oven for 25-28 minutes alongside the vegetables, opening foil for the last 5 minutes

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. Use a fork to break up and fluff the couscous and add the roast vegetables. Stir well, add some fresh parsley and serve with the baked Haddock.