Moroccan Fish Fillets
Over a year ago
5,386 views
Ingredients
- 500g Leaf spring greens
- 2x390 tin Sainsbury's ratatouille Provençale
- 500g Dried cous cous
- 520g White fish fillets
- 410g tin Chickpeas
- 1 tbsp. Olive oil
- 1 tbsp. Dried mixed herbs
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
Quick one pot meal to make for a tasty mid-week supper.
Method
-
1
1. Preheat the oven to 200°C, fan 180°C, gas 6.
2. Roughly chop 500g leafy spring greens and spread out in a large ovenproof dish.
3. Pour 390g Sainsbury's ratatouille Provençale over the spring greens, then top with 520g white fish fillets. Sprinkle with 1 teaspoon dried mixed herbs and a little olive oil, then cover with foil. Bake for 45 minutes until the fish is cooked through.
4. Prepare 250g cous cous, following pack instructions. Stir through 410g tinned chickpeas, drained adding to cous cous, serving with the baked fish.
Similar Recipes
View all similar
Comments (0)