Pollock in Lemon-Caper Butter Sauce

Name: Pollock in Lemon-Caper Butter Sauce over fragrant giant couscous with olives & parsley
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 150 g Giant couscous; 1 piece Onion; 1 piece Romano pepper; 1 pack Chopped tomatoes; 1 piece Lemon; 30 g Kalamata olives; 30 g Capers; 10 g Fresh flat leaf parsley; ½ sachet(s) Dried oregano; 3 teaspoon Ground paprika; 2 piece Pollock; 350 milliliters Water; 2 tablespoon [Plant-based] butter; 2 teaspoon Balsamic vinegar; 1 tablespoon Sugar; to taste Salt and pepper

over fragrant giant couscous with olives & parsley

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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:

Tarwe

•Vis

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

Giant couscous

(Contains: Tarwe May be present: Ei, Mosterd, Soja, Lupine)

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: Selderij)

¼ sachet(s)

Dried oregano

1.5 teaspoon

Ground paprika

1 piece

Pollock

(Contains: Vis)

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

Potassium135.9 mg

Calcium20.5 mg

Iron0.2 mg

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

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.

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.

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.

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.