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.