Roast Coley with Tomatoes & Giant Couscous Recipe

Ingredients

4 large tomatoes, such as cabomar
2 courgettes
3 garlic cloves
250g cherry tomatoes
1 tsp dried oregano
1 chicken or vegetable stock cube
2 x 200g giant couscous
4 coley fillets
A handful of rocket leaves
2 lemons

Prep: 10 mins | Cook: 35 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Warm your oven to 200°C/Fan 180°C/Gas 6. Slice the tomatoes in half. Thickly slice the courgettes into 1-2cm-thick pieces. Peel and thinly slice the garlic cloves.

2. Add the courgettes, tomatoes and garlic to a large roasting tin. Scatter in the whole cherry tomatoes and dust over 1 tsp dried oregano. Pour over 2 tbsp olive oil and add a good pinch of salt and pepper. Toss the vegetables in the oil and arrange to form one layer in the tin. Slide into the oven and cook for 20 mins.

3. Meanwhile, fill your kettle and boil it. Pour 700ml hot water into a large pan and bring to the boil. Crumble in the stock cube and stir well. Pour in the giant couscous and stir again. Pop a lid on the pan and reduce to a simmer. Cook for 12 mins, then remove from the heat and set aside for a further 10 mins.

4. Unwrap the coley fillets and place them on a plate. Rub the fish with 1 tbsp olive oil and a good pinch of salt and pepper.

5. When the veg have roasted for 20 mins, turn them over in the tin. Place the coley fillets on top of the veg and slide the tin back into the oven. Roast for a further 15 mins, till the fish is flaky and cooked through.

6. Use a spatula or fish slice to lift the fish off the vegetables and onto warm plates. Tip the cooked giant couscous into the tin with the vegetables. Squeeze in a little lemon juice and scatter in half of the rocket leaves. Toss together, taste and add more salt, pepper or lemon juice, if you think it needs it. Divide between the plates and serve with the remaining rocket on top and extra wedges of lemon on the side.