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Fish with Couscous and Vegetables

Fish with Couscous and Vegetables

Low-carb diets are especially designed for weight loss, but they can have other health benefits, such as reducing the risk of developing type-2 diabetes. Given the amount of carbs in your diet is the main determinant of blood sugar levels, reducing carb intake could be beneficial for diabetes care.

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    Couscous 50.0 grams

    Couscous
    Baby Marrow 100.0 grams

    Baby Marrow
    Aubergine 100.0 grams

    Aubergine
    Coriander 5.0 grams

    Coriander
    Tomato and Basil Sauce by Let's Cook 100.0 grams

    Tomato and Basil Sauce by Let's Cook
    Moroccan Style Spice Mix by Let's Cook 5.0 grams

    Moroccan Style Spice Mix by Let's Cook
    Barramundi Fillet 175.0 grams

    Barramundi Fillet
    • Time : 25.0 mins
      • |
    • Calories: 589.0 kcal
      • |
    • Protein : 44.0 g
      • |
    • Fat : 21.0 g
      • |
    • Carb. : 58.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Bowl |
    Pantry: Salt | Pepper | Your preferred cooking oil | Extra virgin olive oil |
    : Prepare the Ingredients
    - Get the fish out of the fridge at least 15 minutes before cooking. Pat the fish dry with a kitchen towel.

    Wash and dry the vegetables prior to chopping (as required):
    - Aubergine: dice into bite size pieces
    - Baby Marrow: dice into bite size pieces
    - Coriander: chop the coriander.
    : Make the Couscous
    | Couscous : Water | 50g : 75ml | 100g : 150ml | 150g : 225ml | 200g : 500ml | 250g : 575ml | 300g : 650 ml |
    Place couscous in a large bowl. Boil some water with a pinch of salt and extra virgin olive oil. Pour the boiling water over the couscous, cover it and leave for at least 15 minutes. Gently fluff it up with a fork and mix in the chopped coriander.
    : Pan Fry the Fish
    Heat a frying pan to a medium heat. Add about 1 tbsp of cooking oil, once the pan is hot. Pat your fish fillet dry with a paper towel and season the fish with salt and the Moroccan style spice mix provided. Carefully place the fillet on the hot oil. Let it cook on a medium heat for roughly until it is 75% done (you can tell when the sides start to go opaque). Flip the fish and turn off the heat. Keep the fish aside.
    : Grill the Vegetables, Plate and Serve
    Heat some oil in a pan. Then toss in the aubergine, keep frying for around 5-10 minutes. Then add in the baby marrow continue cooking for around 5 more minutes. Season with the salt and any remaining spice mix. Set the vegetables aside.

    Warm up the tomato and basil sauce in the same pan.

    Plate and Serve:
    Plate the fillet and pour the sauce over it. Serve with the couscous and vegetables on the side.