- 125g couscous
- pinch saffron, optional
- hot fish stock, to cover
- 250g cherry tomatoes
- 50g sun-dried tomatoes, finely chopped
- finely grated zest and juice of 1 lemon
- 3 spring onions, finely sliced
- few sprigs fresh thyme, leaves picked,
- plus extra sprigs to garnish
- salt and pepper
- 4 chunky white-fish fillets (skinless)
- 2 tbsp extra-virgin olive oil
1. Preheat oven to 220°C. Put couscous and saffron, if using, into a heatproof bowl and just cover with hot stock. Cover bowl with clingfilm and set aside for 5 minutes.
2. Fluff up the couscous with a fork and mix in both types of tomatoes, lemon zest and juice, spring onions, thyme leaves and plenty of seasoning.
3. Lay out 4 x 31cm squares of wax paper and spoon a quarter of the couscous mixture into the middle of each square. Place a fish fillet on top of each and drizzle over the oil. Garnish each fillet with a small thyme sprig and some black pepper.
4. Working one at a time, lift the sides of the paper over the filling and roll down edges to seal (leaving some space above the fish). Move parcels to a baking tray and cook for 15 minutes or until fish is opaque and cooked through. Serve immediately with a green salad.
EACH SERVING 1 070kJ, 26g protein, 8g fat (1g saturated), 19g carbohydrate (3g sugars), 2g fibre.