- Yield: 4 Servings
- 1 bunch of fresh flat-leaf parsley
- 1 fresh red chilli
- 12 ripe mixed-colour cherry tomatoes
- 2 cloves of garlic
- Olive oil
- ½ a lemon
- 400 g mixed fish fillets (bream, sea bass, mullet or snapper), scaled and pin-boned
- 4 large raw shell-on king prawns
- 500 g clams and mussels, scrubbed clean and debearded
- 4 jarred sun-dried tomatoes
- 1 sprig of fresh rosemary
- 1 handful of mixed olives (stone in)
- 2 bulbs of fennel
- 1 lemon
- 1 mug (300 g) of couscous
- 1 lemon, to serve
- 4 tbsp fat-free natural yoghurt, to serve
How to Make It
- Roughly chop the parsley leaves and chilli, and put into a large, high-sided roasting tray with the tomatoes. Squash in the unpeeled garlic through a garlic crusher and mix with 1 tablespoon of oil, salt, pepper and the juice of ½ a lemon. Halve the fish fillets, then add to the tray with the shellfish (throw away any mussels or clams that won’t close when tapped), and toss together. Cook in the oven for 10 minutes, or until the clams and mussels have opened (throw away any that remain closed).
- Put 1 mug of couscous, 2 mugs of boiling water and a pinch of salt and pepper into a bowl, then cover. Put the sun-dried tomatoes and a splash of their oil, the rosemary leaves and olives into the large pan. Halve the fennel bulbs, then finely slice in the processor, and add to the pan with a pinch of salt and the juice of 1 lemon. Turn the heat up to high and cover with the lid, stirring regularly.
- Fluff up the couscous. Season the fennel to taste. Serve with the tray of fish, lemon wedges and the yoghurt for dolloping over.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.