Catherine Saxelby's Foodwatch | Fish with coriander pesto and cous-cous

Fish with coriander pesto and cous-cous

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Description

At a glance
Nutrition rating
Healthy heart
Low GI
High fibre
Diabetes friendly
Low salt
Allergy/intolerance
Egg-free
Main Ingredient
Seafood
Serves
4

Use this flavoursome variation of the usual basil-based pesto to enliven any fish.
 

 

Ingredients

4 white fish fillets such as swordfish or whiting (about 750g)
1 cup (250g) couscous
2 cups boiling water

Coriander Pesto:
2 cups loosely packed coriander, chopped
¼ cup pine nuts, toasted (see tip page 00)
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons parmesan cheese
freshly-ground black pepper

Serve with:
Steamed sugar snap beans and carrots

 

Methods/steps

1. Grill or barbecue the fish for 5 minutes each side until the flesh flakes with a fork when gently tested.

2. Cook couscous in 2 cups of boiling water according to directions on packet.

3. Process coriander, pine nuts, lemon juice, oil, cheese and pepper together in a food processor until smooth.

4. Serve on a bed of couscous, topped with a dollop of pesto. Accompany with steamed sugar snap beans and carrots.

 

Additional Tips

Preparation time: 5 mins Cooking time: 10 mins

Nutrition per serve:
2941 kJ (703cals), 25g fat (including 5g saturated fat), 61g carbohydrate (including 10g sugars) 7g fibre and 305mg sodium. Read our nutrition rating system.

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