Fish fillet baked under couscous

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Ingredients

Preparation

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Ingredients

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Units:

900 g catfish fillets

280 g couscous, dry

100 g almonds, chopped

3 tbsp parsley, fresh, chopped

1 tbsp lemon juice

1 pcs lemon, sliced thinly

570 ml water

5 tbsp olive oil

1 tbsp cumin, ground

Active time 10 min

Ready in 30 min

Preparation

  1. Preheat the oven to 180°C.
  2. In a large bowl, combine the couscous, almonds, and cumin then season to taste with salt and pepper.
  3. Stir in the 4 tablespoons olive oil and lemon juice.
  4. Grease 18x26-cm baking dish with some oil.
  5. Arrange the catfish fillets in a single layer in the dish, season with salt and pepper then drizzle with the remaining tablespoon olive oil.
  6. Cover the fish with the couscous mixture then arrange the lemon slices on top.
  7. Pour the water around the fish, cover with foil, and bake until tender, for about 25 minutes.
  8. Top with the parsley before serving.

Nutrients (Per Person) These values are based on the recommended daily intake of a 2000 kCal diet

Energy (kcal) 812.73

Protein 51.75 g

Carbohydrate 62.61 g

Of which sugars 1.68 g

Fat 39.67 g

Of which saturates 5.39 g

Fibre 7.53 g

Sodium 118.63 mg

Good Points

Source of Selenium

High in Phosphorus

Source of Vitamin E

High in Vitamin B12

High in Vitamin D

Source of Manganese