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Fish fillets with coriander pesto and cous-cous
- Ready In: 20 minutes
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Serves: 4
Use this flavoursome variation of the usual basil-based pesto to enliven any fish. Serve up any leftover as a dip with celery and carrot sticks.
Ingredients
- 4 white fish fillets such as swordfish or whiting (about 750g)
- Coriander Pesto:
- 2 cups loosely packed coriander, chopped
- ¼ cup pine nuts, toasted
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons parmesan cheese
- freshly-ground black pepper
- Serve with:
- Wilted baby spinach leaves
- 1 cup (250g) couscous
- 2 cups boiling water
Nutrition per serve
Per serve: 2140 Kilojoules (510 Calories), 21g fat (including 3g saturated fat), 23g carbohydrate, 4g fibre, 300mg sodium. Read our nutrition rating system.
Directions
Method
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, garlic and pepper together in a food processor until smooth.
4. Serve with couscous and top with a dollop of pesto. Accompany with steamed cous cous and wilted spinach.
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Catherine Saxelby
Hi. I’m an accredited nutritionist, blogger and award-winning author. I can help you make sense of all those crazy fad diets and weird super foods.
My aim is to help busy women eat nutrient-dense foods so they maintain a healthy weight while having heaps of energy :) And stay productive.
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