Piquant Hake with Couscous

Name: Piquant Hake with Couscous
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 × 150 g skinless, boneless hake fillets; 4 × 150 g skinless, boneless hake fillets; 1 small red onion, finely chopped; 250 g baby plum tomatoes, quartered; 50 g green Queen olives, pitted and quartered; 1-2 tbsp capers, drained and rinsed; 1 tsp white wine vinegar; 2 tbsp rapeseed oil, plus extra for greasing; 200 g couscous; 400 ml boiling water; 50 g wild rocket leaves; a handful of fresh basil leaves; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

A light, tasty fish dish that is packed fill of punchy flavours. The couscous is the perfect accompaniment to soak up all the lovely juices. Ask your fishmonger for nice thick pieces of hake from the middle of the fillet.

Ingredients

4 × 150 g skinless, boneless hake fillets
1 small red onion, finely chopped
250

Fish course
Gluten-free
Pescatarian

Method

Preheat the oven to 200°C (400°F/gas mark 6).

Place the hake fillets in an oiled shallow casserole (or a small roasting tin will also work). Scatter around the red onion, tomatoes, olives and capers, then sprinkle over the vinegar, drizzle half of the oil on top and season gene