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fish with couscous and salad topped with fennel and lemon wedges

Steamed herb fish with vegetables couscous

Looking for a tasty fish feast that you can whip up in 30 minutes flat? Look no further.


Serves: Serves 4

Number of ingredients: 13 Ingredients

To prep: 15 Minutes Prep

To cook: 15 Minutes Cook

Difficulty: Easy

Nutrition per serving

  • Energy : 1563kJ

  • Protein: 37.3g

  • Fat (total): 1.8g

  • - Saturated Fat : 0.2g

  • Carbohydrate (total) : 44.5g

  • Fibre: 7.9g

  • Sodium: 240mg


1 teaspoon finely grated lemon rind

2 tablespoons finely chopped fresh flat-leaf parsley

2 tablespoons finely chopped fresh chives

4x 150g skinless firm white fish fillets

1 brown onion, finely chopped

2 garlic cloves, finely chopped

300g pumpkin, grated

1 large zucchini, grated

1 cup (200g) couscous

100g baby rocket leaves

1 baby fennel bulb, shaved

2 teaspoon lemon juice

Lemon wedges


  1. Line the base of a large bamboo steamer basket with baking paper. Bring a saucepan of water large enough to fit steamer basket to a gentle simmer.
  2. Meanwhile, combine rind and half both the parsley and chives in a bowl. Place fish, in single layer, in steamer and sprinkle with parsley mixture. Place basket over simmering water (making sure water does not touch bottom of steamer) and steam, covered, for 6-7 minutes or until fish is cooked through.
  3. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook onion, stirring, for 5 minutes for until softened. Add garlic and pumpkin and cook, stirring for 2 minutes. Add zucchini and cook, stirring, for 1 minute or until tender.
  4. Stir couscous and 1 cup (250ml) boiling water into onion mixture. Remove from heat. Cover and set aside for 3 minutes or until liquid has absorbed. Scrape with a fork to separate the grains. Stir through remaining parsley and chives, Seasons with pepper.
  5. Combine rocket and fennel in a bowl and drizzle with juice. Serve with fish, couscous and lemon wedges.