Lemon and Herb Fish Fillets

Ingredients

Baked fish

• Spray oil
• 4 x 100g white fish fillets
• 1 lemon
• 2 teaspoons parsley
• 2 teaspoons dill

Cous-cous salad

• ¾ cup cous-cous
• ¾ cup boiling water
• 2 tomatoes
• 2 small cucumbers
• 1 red onion
• 2 cups baby spinach leaves
• 2 tablespoons lime juice

Method

1. Preheat oven to 180°C. Slice lemon. Chop parsley and dill.
2. Chop tomatoes. Dice cucumber and red onion. Wash spinach leaves and set aside.
3. Lightly spray a square of aluminium foil (about 20cm x 20cm) with oil and place fish in the centre. Sprinkle dill and parsley over fish and place 1-2 slices of lemon on top of the fish. Wrap the foil around the fish and place on a baking tray. Repeat with the remaining fish fillets.
4. Place fish parcels on a baking tray and place in oven for 15-20 minutes or until the fish flakes easily with a fork.
5. While the fish is baking, pour cous cous in a bowl and carefully add ¾ cup of boiling water. Allow to stand for 5-10 minutes or until the water has absorbed and the cous cous fluffs easily with a fork.
6. Dice tomatoes, cucumber and red onion and roughly chop the spinach. Add vegetables and lime juice to cous cous and stir to combine.
7. Serve baked fish with a side of cous cous salad.