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
- Preheat the oven to 200ºC/fan 180ºC/gas mark 6.
- Place the couscous, spring onions, lemon zest and cumin in a large shallow heatproof bowl.
- 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.
- Stir in the parsley, coriander and cherry tomatoes, and toss to fluff up the couscous. Season well with salt and pepper.
- 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.
- 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.
- 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.
- 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).
- Serve the whole package on warm plates with any remaining lemon slices.
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