Spice-rubbed haddock fillets on orange & parsley couscous

Name: Spice-rubbed haddock fillets on orange & parsley couscous
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 175 grams 4x 6-7oz haddock fillets; 2 Tbsps Ras-El-Hanout spice blend; 400 grams couscous; 25 grams unsalted butter; 1 large onion, finely chopped; 50 grams pine nuts; 50 grams sultanas; 1 large finely grated zest and juice orange; 1 small handful flatleaf parsley, chopped

Spice-rubbed haddock fillets on orange & parsley couscous is a pescatarian main course. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 600 calories, 23g of protein, and 15g of fat. This recipe serves 4. This recipe from BBC Good Food requires pine nuts, orange zest, flatleaf parsley, and butter. From preparation to the plate, this recipe takes around 25 minutes. Users who liked this recipe also liked Spice-rubbed And Roasted Orange Roughy Fillets, Coffee-Rubbed Beef Brisket With Parsley Couscous, and Spice-rubbed Fish Fillets With Lemon Butter Sauce.

Instructions

Preheat the oven to fan 170C/ conventional 190C/ gas

Equipment you will use

Oven

Rub the haddock fillets with the spice blend and set aside.

Ingredients you will need

Haddock Fillets

Dry Seasoning Rub

Put the couscous into a large heatproof bowl.

Ingredients you will need

Couscous

Equipment you will use

Bowl

Pour over 500ml/18fl oz of boiling water and leave to soak for 5 minutes.

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Water

Meanwhile, melt the butter in a frying pan and cook the onion gently for 5 minutes, until its soft and golden.

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Butter

Onion

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Frying Pan

Remove from the heat and stir in the pine nuts and sultanas.

Ingredients you will need

Pine Nuts

Golden Raisins

Fluff up the couscous with a fork, then add the onion mixture, orange zest and juice, and half the parsley. Stir together thoroughly and season with black pepper. Tip into a roasting tray and level the surface.

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Black Pepper

Orange Zest

Couscous

Parsley

Juice

Onion

Arrange the fish fillets on top of the couscous. Cover loosely with a large piece of foil.

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Fish Fillets

Couscous

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Aluminum Foil

Bake for 15-20 minutes, by which time the fish should be cooked it depends on the thickness of the fillets. To check, the flesh should look opaque and flake easily when prodded with a fork.

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Fish

Equipment you will use

Oven

Serve at once, sprinkled with the remaining parsley.

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Parsley

Equipment

Ingredients

Servings:

175grams

4x 6-7oz haddock fillets 2Tbsps

Ras-El-Hanout spice blend 400grams

couscous 25grams

unsalted butter 1large

onion, finely chopped 50grams

pine nuts 50grams

sultanas 1large

finely grated zest and juice orange 1small handful

flatleaf parsley, chopped

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Haddock Fillets. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.