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Fish fillets with coriander (cilantro) pesto and cous-cous

Written by Catherine Saxelby on Tuesday, 11 August 2009.
Tagged: easy, healthy cooking, healthy eating, main course, seafood

  • Ready In: 20 minutes
  • Prep Time: 10 minutes
  • Cooking Time: 10 minutes
  • Serves: 4
Fish fillets with coriander (cilantro) pesto and cous-cous


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.


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

Nutrition per serve

Per serve: 2140 Kilojoules (510 Calories), 21 g fat (including 3 g saturated fat), 23 g carbohydrate, 4 g fibre, 300 mg sodium. Read our nutrition rating system.


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.