Serves 4: 2 large Basa fillets cleaned of bones, 4 tomatoes, 2 zuchinni, 1 red capsicum, 1 red onion, 1 teaspoon chili flakes, 2 cups vegetable stock, 3 tbs olive oil, 1 cup couscous, chopped basil leaves, lemon juice, salt & pepper
1. Heat the stock and bring it to a boil. Place the couscous in a bowl and pour half of the stock on it. Stir occasionally with a fork and add more stock if needed until the couscous is fluffy. Add the chopped basil, 2 tbs olive oil, lemon juice and salt to taste. Reserve.
2. Heat 1 tbs olive oil in a large fry pan, add the chopped onion and cook in low heat for about 5 minutes.
3. Add the capsicum chopped in small squares and cook for another 5 minutes.
4. Add the zuchinni chopped in small squares, cook for 5 minutes and add the remaining stock and chopped tomatoes.
5. Let it simmer for about 10 minutes, add the fish fillets, cover and cook for another 10 minutes or until they are done.
6. Place some couscous on a place, top with the fish and vegetables and enjoy.
1. Heat the stock and bring it to a boil. Place the couscous in a bowl and pour half of the stock on it. Stir occasionally with a fork and add more stock if needed until the couscous is fluffy. Add the chopped basil, 2 tbs olive oil, lemon juice and salt to taste. Reserve.
2. Heat 1 tbs olive oil in a large fry pan, add the chopped onion and cook in low heat for about 5 minutes.
3. Add the capsicum chopped in small squares and cook for another 5 minutes.
4. Add the zuchinni chopped in small squares, cook for 5 minutes and add the remaining stock and chopped tomatoes.
5. Let it simmer for about 10 minutes, add the fish fillets, cover and cook for another 10 minutes or until they are done.
6. Place some couscous on a place, top with the fish and vegetables and enjoy.
No comments:
Post a Comment