Fish with Lime Tomatoes

Serves 4, Prep 10 mins, Cook 10 mins

4 x 150g skinless, white fish fillets,

bones removed

Salt and pepper, to taste

1½ cups chicken stock

2 corn cobs, kernels removed

1½ cups couscous

½ cup chopped fresh chives

400g green beans, trimmed

1 lime, cut into wedges, to serve

LIME TOMATOES

250g punnet cherry tomatoes,

quartered

½ tsp finely grated lime rind

1 tblsp lime juice

2 tblsps extra virgin olive oil

1 small clove garlic, crushed

1 Season fish with salt and pepper.

2 To make lime tomatoes, combine all ingredients in a small bowl. Season.

3 Bring stock and corn to boil in a large saucepan. Stir in couscous. Remove from heat. Stand, covered, for 5 minutes. Fluff with a fork. Stir in chives.

4 Meanwhile, heat an oiled, large, non-stick frying pan over a medium to high heat. Add fish. Cook for about 3 to 4 minutes on each side, or until cooked.

5 Boil, steam or microwave beans until tender. Drain.

6 Serve fish over couscous with beans, lime tomatoes and wedges.