Recipes
Tarakihi with Herby Couscous & Roasted Capsicum
Roasted capsicum, courgette, and onion tossed through fluffy couscous with fresh parsley and mint - all topped with golden pan-fried fish. A colourful, family-friendly dinner that’s ready in half an hour.
Prep Time:
10mins
Cook Time:
20mins
Servings:
4
4 tarakihi fillets
1 cup couscous
2 red capsicums, sliced into strips
1 courgette, sliced into half-moons
1 small red onion, sliced
2 tbsp olive oil
1 tsp smoked paprika (optional)
1 cup boiling chicken or veg stock
2 tbsp fresh parsley, chopped
2 tbsp fresh mint, chopped
Juice of 1 lemon
Salt & pepper, to taste
Roast the veg — Heat oven to 200°C. Toss capsicum, courgette, and onion with 1 tbsp olive oil, smoked paprika (if using), salt, and pepper. Roast for 15–20 mins until soft and lightly charred.
Cook the couscous — Place couscous in a heatproof bowl. Pour over boiling stock, cover with a plate, and set aside for 5 mins. Fluff with a fork, then stir through roasted veg, parsley, mint, and lemon juice.
Cook the fish — Heat remaining olive oil in a pan. Season tarakihi with salt and pepper, then pan-fry for 2–3 mins per side until golden and just cooked (opaque and flakes easily).
Serve — Spoon couscous onto plates, top with tarakihi fillets, and finish with extra parsley and lemon wedges.
Serving tip
Add a dollop of Greek yoghurt or tzatziki on the side for a creamy finish.
