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Baby Zucchini with Fish and Couscous

Categories: Casseroles, Comfort Foods, Entertaining, Low-fat, Quick to fix
Type: Main Dishes

Whip up a batch of this fish and couscous casserole for a quick and hearty dinner.

Prep Time: 20M

Cooking Time: 20M

Serves: Serves 6-8


  • 1/2 cup olive oil
  • 1lb 5oz (600g) baby zucchini, halved lengthwise
  • juice and finely grated zest of 2 limes
  • 3 tbsp tomato paste or purée
  • 1 tsp five-spice powder
  • 1 tsp cayenne pepper
  • 2 tsp paprika
  • 1 tsp freshly ground black pepper
  • large handful of flat-leaf parsley, finely chopped
  • 4 garlic cloves, finely chopped
  • 11/4lb (550g) white fish, such as haddock, cut into bite-size pieces
  • 2 cups hot vegetable stock
  • 1lb (450g) couscous
Baby Zucchini with Fish and Couscous photo

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  1. Preheat the oven to 300°F (150°C). Put 2 tbsp of the oil in a bowl, add the zucchini, and mix until evenly coated. Cook in a hot frying pan for 2 minutes on each side, then set aside. You may need to do this in batches.
  2. Add the rest of the oil to the bowl, and mix with the lime juice and zest, tomato paste or purée, five-spice powder, cayenne, paprika, black pepper, parsley, and garlic. Then add the fish, stock, couscous, and zucchini and combine carefully.
  3. Transfer to a baking pan and cover with foil. Cook in the oven for 20 minutes, then stir and serve.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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