Pesto Topped Haddock with Herby Couscous

This is another quick-fix that I can barely count as a recipe, and is more of an assembly of great things but it works wonders in the summer months for a fast-dinner that can be on the table in less than 20 minutes from start to finish.

I use my Walnut and Basil Pesto of which I can almost always be sure to have some in stock in the fridge or freezer over the summer, but you could equally use any jarred pesto or your own variety and I’ve used haddock here, but you could use any white fish and in fact in works well with salmon fillets too.

For the couscous, again another summer staple in this household due to how quick it can be turned around – play around with the herbs you like, I just particularly love the freshness of mint and parsley here.

The below serves my family of four.

Here’s how:

The fish:

• X4 haddock fillets
• 2 tbsp Walnut and Basil Pesto
• Handful breadcrumbs or panko
• 20g or so grated parmesan or other hard, strong cheese
• Salt and black pepper

The couscous:

• 150g couscous
• Juice of half a lemon
• 225ml boiling water
• Drizzle of olive oil
• 2 spring onions
• 1 yellow pepper
• Handful mint leaves
• Handful parsley leaves

Firstly pre-heat the oven to 180 degrees and fill and boil the kettle.

Once the kettle boiled pop the couscous into a heat-proof bowl and top with the 225ml boiled water. Place a plate or a lid over the bowl and set aside for ten minutes.

Now organise the haddock fillets onto a baking tray, flesh side up and season well. Spread over a generous heap of the pesto onto each fillet. Then scatter over breadcrumbs over each one and finally, grate over a little parmesan onto each – which will act as a great additional seasoning.

Place the topped haddock into the oven and bake for 10-15 minutes, depending on the size and thickness of the fish. The fish should flake with ease when cooked through and be a pure white colour inside – not opaque.

Now prepare the bits and pieces that will make for a delicious couscous. Firstly finely slice the spring onion, and chop the yellow pepper into small pieces. Roughly chop the mint and parsley and halve the lemon.

Before the fish comes out the couscous will have absorbed the water and will need fluffing up and having some flavour popped into it. Use a fork to fluff the grains up and give a good mix then pour in a good drizzle of olive oil and squeeze over half the lemon and mix again. Now add all of the other things – the spring onions, pepper and herbs and mix well. Give a final seasoning of salt and black pepper and this is ready to dish up.

Serve with a side salad or some seasonal vegetables – I’ve used asparagus here. Enjoy!

Here are some other lovely fish recipes:

• Asian Wrapped Fish
• Plaice with Mediterranean Vegetables and Lemon & Parsley Butter
• Haddock Fishcakes
• Cod in a Mediterranean Tomato & Garlic Sauce
• Sea Bass with Warm Jersey Royal Salad and Garlic Asparagus
• Salmon and Jersey Royals Traybake
• Fish Pie
• Jerk Salmon
• Quick & Chunky Cod Tagine
• Carb Free Salmon Rissoto
• Mexican Style Salmon Fishcakes
• Pesto Topped Salmon with Half & Half Green Pasta
• Stuffed Plaice
• Colcannon Mackerel Fishcakes