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Trout with lemon couscous & olive relish

Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Serves: 2

Ingredients

110g pack Waitrose & Partners Lemon & Garlic Couscous
1 lemon, zest of all, juice of ½
2 Scottish loch trout (or salmon) fillets
½ x 20g pack dill, roughly chopped, a few fronds reserved
175g cherry vine tomatoes
2 tsp extra virgin olive oil
25g walnuts, roughly chopped
75g Fragata Extra Large Stoneless Manzanilla Olives Filled with Anchovy, drained and thinly sliced
Steamed green beans, to serve

Method

1. Preheat the oven to 200˚C, gas mark 6. Put the couscous in a large bowl, add the lemon zest, then stir in 150ml boiling water. Cover tightly with a plate or cling film; set aside.

2. Line a baking tray with foil; add the fish, skin-side down, and sprinkle a few dill fronds on top. Halve the cherry tomatoes and add to the tray. Season, then drizzle with 1 tsp oil and stir to coat. Bake for 12 minutes or until the fish is just cooked through and opaque, and the tomatoes are soft.

3. To make the relish, toast the walnuts in a dry pan for 5 minutes, then toss with the olives, the remaining 1 tsp oil, the chopped dill and 1 tsp lemon juice. Fluff up the couscous with a fork, then fold the tomatoes into it. Serve the couscous with the fi sh and steamed green beans, then top with the olive relish and a little lemon juice.

Cook’s tip
Standard couscous already in the cupboard? Make up 150ml vegetable stock with boiling water. Stir into 110g couscous with the lemon zest and leave to steam as in step 1.