Lemon and herb fish with wilted kale
Please log in to save or rate. Serves: 4Time to make: 30 mins
Total cost: $26.80 / $6.70 per serve
(at time of publication)
- 2 teaspoons lemon zest
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped chives
- 4 x 150g firm white fish fillets
- 2 teaspoons olive oil
- 1 large red onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 2 bunches asparagus, trimmed, halved
- 200g sugar snap peas, trimmed
- 2 x 200g punnets grape tomatoes, halved
- 1 small bunch kale, trimmed (central vein removed) and leaves chopped
- 3/4 cup couscous
- lemon wedges, to serve
Nutritional information (per serve)
Instructions
Step 1 Combine lemon zest, parsley and chives in a small bowl. Line a steamer with baking paper; set over a large saucepan of gently simmering water. Place fish fillets in steamer and sprinkle evenly with herb mixture. Cover steamer and cook fish for 8 minutes, or until cooked through.
Step 2 Meanwhile, heat olive oil in a large non-stick frying pan or wok set over medium–high heat. Add sliced onion and cook, stirring, for 3–4 minutes, or until soft.
Step 3 Add garlic, asparagus and sugar snap peas to pan (or wok); cook, stirring, for 2–3 minutes, or until greens are almost tender. Add grape tomatoes and cook, stirring, for 2 minutes, or until almost wilted. Add kale and cook for 1 minute, or until wilted.
Step 4 Cook couscous according to packet instructions and cover.
Step 5 Serve lemon and herb fish with vegetables, 1/2 cup cooked couscous and lemon wedges.
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