Pollock in Lemon-Caper Butter Sauce
over fragrant giant couscous with olives & parsley
Did you know that giant couscous originated in the 1950s to replace rice, which was a scarce product at the time?
Tags:
Calorie Smart
•Extra Veggies
•High Protein
Allergens:
Wheat
•Fish
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
75 g
Giant couscous
(Contains Wheat May be present Egg, Mustard, Soy, Lupin)
½ piece
Onion
½ piece
Romano pepper
½ pack
Chopped tomatoes
½ piece
Lemon
15 g
Kalamata olives
15 g
Capers
5 g
Fresh flat leaf parsley
(May be present Celery)
¼ sachet(s)
Dried oregano
1.5 teaspoon
Ground paprika
1 piece
Pollock
(Contains Fish)
Not included in your delivery
175 milliliters
Water
1 tablespoon
[Plant-based] butter
1 teaspoon
Balsamic vinegar
½ tablespoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2646 kJ
Calories632 kcal
Fat19.4 g
Saturated Fat9.3 g
Carbohydrate79.4 g
Sugar22.7 g
Dietary Fiber9.7 g
Protein33 g
Salt2.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Tall-Sided Pan
•Paper Towel
Cooking Steps
1
- Boil the water in a pot or saucepan (see pantry for amount).
- Cook the giant couscous for 7 - 9 minutes, covered.
- Meanwhile, cut the Romano pepper into strips and slice the onion into half rings.
- To the giant couscous, add the chopped tomatoes, the Romano pepper, the balsamic vinegar, the sugar and half of the onion. Mix well and cook for 5 more minutes.
2
- Pat the pollock dry with kitchen paper and coat with half of the paprika. Season with salt and pepper.
- Melt the butter in a frying pan over medium-high heat. Fry the pollock with the capers and the rest of the onion for 1 - 2 minutes per side.
- Meanwhile, zest the lemon and then cut it into six wedges.
- When the fish is done, squeeze one lemon wedge per person directly into the pan and then turn off the heat.
3
- Slice the olives and roughly chop the parsley.
- When the giant couscous is done, add the olives and the oregano, along with the rest of the paprika and two thirds of the parsley.
- Mix well and season to taste with salt and pepper.
4
- Serve the giant couscous on plates and top with the pollock in its lemon butter sauce.
- Garnish with the rest of the parsley and the lemon zest as preferred.
- Serve the rest of the lemon wedges alongside.