Angelfish with couscous and veggies

Under R180 • Serves 4 • Preparation: 30 minutes Cooking time: 25 minutes • Oven temperature: 220°C

• 500g butternut cubes, steamed

• 1 small yellow and red pepper, cut into strips

• ½ cauliflower, broken into florets

• 4 baby marrows, cut into bite-sized pieces

• 30ml olive oil

• 250ml couscous, steamed

• 15ml each butter and olive oil

• 4 servings of angelfish fillets, skin on

• a sprinkling of fresh rocket or basil

• 30ml basil pesto (optional)

• lemon wedges, to serve

1 Preheat the oven. Spread the vegetables on a baking tray and mix in the olive oil. Roast for about 20 minutes or until cooked through and aromatic. Switch on the grill for another 5 minutes to char the veggies slightly. Season well with salt and pepper and mix through the couscous, along with all the pan juices.

2 Melt the butter and oil in a clean pan and heat it up. Pat the skin of the fish dry and season with salt and pepper. Now fry the fish, skin side first, until golden-brown and crispy. Turn it over and remove the pan from the heat. Let it stand like this for a minute or two until the fish is just cooked through. Angelfish fillets aren’t very thick so you don’t want dry, overcooked fish.

3 Serve the fish with the couscous and a sprinkle of fresh rocket or basil, the pesto and extra lemon wedges. >>