• Lemon Pepper Baked Port Phillip Flake With Herb Couscous
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Lemon Pepper Baked Port Phillip Flake With Herb Couscous

Lemon Pepper Baked Port Phillip Flake With Herb Couscous

  1. 140 g Wild Caught Port Phillip Flake Fillets
  2. 1 cup Water - PANTRY ITEM
  3. 0 Salt & Pepper - PANTRY ITEM
  4. 5 g Mint
  5. 0 Each Lemon
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 5 g Dill
  8. 1 cup Couscous
  9. 1 Each Carrots
  10. 0 Butter - PANTRY ITEM
  11. 1 Each Zucchini
  1. 280 g Wild Caught Port Phillip Flake Fillets
  2. 1 cup Water - PANTRY ITEM
  3. 0 Salt & Pepper - PANTRY ITEM
  4. 10 g Mint
  5. 1 Each Lemon
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 10 g Dill
  8. 1 cup Couscous
  9. 1 Each Carrots
  10. 0 Butter - PANTRY ITEM
  11. 1 Each Zucchini
  1. 420 g Wild Caught Port Phillip Flake Fillets
  2. 2 cup Water - PANTRY ITEM
  3. 0 Salt & Pepper - PANTRY ITEM
  4. 15 g Mint
  5. 1 Each Lemon
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 15 g Dill
  8. 2 cup Couscous
  9. 2 Each Carrots
  10. 0 Butter - PANTRY ITEM
  11. 2 Each Zucchini
  1. 560 g Wild Caught Port Phillip Flake Fillets
  2. 2 cup Water - PANTRY ITEM
  3. 0 Salt & Pepper - PANTRY ITEM
  4. 20 g Mint
  5. 1 Each Lemon
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 20 g Dill
  8. 2 cup Couscous
  9. 2 Each Carrots
  10. 0 Butter - PANTRY ITEM
  11. 2 Each Zucchini
  1. 840 g Wild Caught Port Phillip Flake Fillets
  2. 3 cup Water - PANTRY ITEM
  3. 0 Salt & Pepper - PANTRY ITEM
  4. 30 g Mint
  5. 2 Each Lemon
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 30 g Dill
  8. 3 cup Couscous
  9. 3 Each Carrots
  10. 0 Butter - PANTRY ITEM
  11. 3 Each Zucchini

Prep:

  1. Pre-heat oven to 200c.
  2. Wash mint and dill, remove leaves and finely chop.
  3. Wash and trim zucchini, then slice into half moons.
  4. Cut lemon into thin slices.
  5. Wash and cut carrots into thin batons.

Method:

  1. Place fish on an oiled oven tray resting over half the lemon slices. Season well with salt and black pepper. Top with knobs of butter then remaining lemon slices. Cook in the oven for about 10 minutes, or until it flakes easily.
  2. Meanwhile, make herb couscous. Add measured boiling water to couscous, salt and pepper and a small knob of butter. Stir and stand, covered, for 5 minutes. Fluff grains with a fork. Stir in herbs.
  3. Add carrots to a saucepan of cold salted water and bring to the boil. After 2 minutes, add zucchini and cook for a further 3-4 minutes until tender. Drain.
  4. Serve the fish with the cooking juices over the herb couscous, along with lemon slices, carrots, and zucchini.
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