Baked Italian fish

Name: Baked Italian fish
Cook time: 25 min
Yield: 4

with roast capsicum, olive and tomato ragu with pistachio butter cous cous

Ready in around 25 mins

RECIPE FACT:

If you are not a great fan of olives, you can leave them out of the ragu and serve them on the side.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat the oven to 200⁰C (fan-bake).
1. TO PREPARE AND MAKE THE PISTACHIO COUSCOUS:

Empty the pack of couscous into a medium sized bowl. Boil the jug and add 500 ml of boiling water. Add the pistachio butter on top and cover the bowl with cling film. Set aside for 10 mins then remove cling film and fluff with a fork to mix through the butter.
2. TO COOK THE FISH RAGU:

Spread the baby spinach across the bottom of an oven proof baking dish lined with baking paper. Pour over the tomato ragu. Cut the roasted capsicum into ½ cm strips and cut olives in half through the middle. Scatter the olives and roasted capsicum over the tomato ragu. Remove the tarakihi from its packaging and pat dry with a paper towel. Cut larger fillets in half and place on top of tomato ragu. Sprinkle each piece of fish with the parsley Parmesan. Season with salt and pepper and place into the pre-heated oven for 15 mins.
TO SERVE:

Spoon the pistachio couscous onto plates. Gently lift fish fillets onto the couscous and then spoon over the tomato ragu.