Steamed Hake & Couscous

How to make Steamed Hake and Couscous.

Ingredients: Serves 4

  • 4x hake fillets
  • 200g couscous
  • 6 spring onions, thinly sliced
  • Grated zest of 1 lemon and slices
  • 1 tsp. ground cumin
  • Pinch of saffron threads (optional)
  • Handful parsley, roughly chopped
  • Handful coriander leaves, roughly chopped
  • 18-20 cherry tomatoes, halved
  • Salt and freshly ground black pepper, to season
  • Extra virgin olive oil for brushing and drizzling


  1. Preheat the oven to 200ºC/fan 180ºC/gas mark 6.
  2. Place the couscous, spring onions, lemon zest and cumin in a large shallow heatproof bowl.
  3. Add the saffron threads (if using) to 400ml boiling water. Pour the water over the couscous, cover tightly with cling film and set aside for 5 minutes.
  4. Stir in the parsley, coriander and cherry tomatoes, and toss to fluff up the couscous. Season well with salt and pepper.
  5. Tear off four large sheets of baking paper. Brush the centre with a little olive oil and place one quarter of the couscous in the centre of each.
  6. Top each parcel with a fish fillet. Drizzle with a little extra virgin olive oil. Season the fish well with salt and freshly ground black pepper and add a slice of lemon.
  7. Bring the edges of the foil or paper over to enclose the fish, and seal well by folding the edges. Make sure you leave some air space in the parcels – they should be securely sealed but not wrapped tightly.
  8. Place the fish parcels on a large baking sheet and cook in the oven for about 15 minutes (the parcels should puff up a little).
  9. Serve the whole package on warm plates with any remaining lemon slices.
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