"December Potluck" is this week's theme at I Heart Cooking Clubs (IHCC), where we are currently cooking from Donna Hay's recipes. For our Potluck week, we are however, free to select any recipes from our previous featured chefs, and for this week, I'm cooking with our current featured chef, Donna Hay.
During one of the weeknight dinner, when it was just the kids and myself, having dinner at home, when hubby was out of town, I made this Baked Fish Fillet with Tomatoes and paired it with Herbed Couscous.
According to the recipe, any white fish fillet would do, and I have used tilapia fillet. Cherry tomatoes, lemon zest, capers and garlic are first roasted, drizzled with a little olive oil for about 20 minutes. The fish fillets are then added in, sprinkled with salt and black pepper, and baked for another 20 minutes until fish is cooked through. Drizzle with lemon juice and serve immediately. I have served this with Donna Hay's, Herbed Couscous.
The couscous recipe was taken from here, where it was originally served with harissa pork. The herbs used for this couscous are mint leaves and chives, both of which I have in my small herb garden. As usual, couscous are fairly easy to cook. I've added some salt and a squeeze of lemon juice to taste.
A simple, quick and delicious meal that we really enjoyed.
Baked Fish Fillets with Tomatoes
350gm cherry tomatoes
1 tablespoon shredded lemon zest
8 cloves garlic, bruised
1-1/2 tablespoons salted capers, rinsed
1/3 cup (80ml) olive oil
4x120gm firm white fish fillets, such as snapper
sea salt and cracked black pepper
Preheat the oven to 180C (350F). Place the tomatoes, lemon zest, garlic and capers in a baking dish. Drizzle with half of the oil and bake for 20 minutes. Add the fish fillets to the baking tray, drizzle with the remaining oil and cook for a further 15-20 minutes or until golden and cooked through. Drizzle with lemon juice and sprinkle with salt and pepper. Serve with the tomatoes and a green salad. Serves 4.
(source from : donnahay.com)
1 cup cooked couscous
1 small red onion
1/4 cup mint leaves
1/4 cup chopped chives
Place the couscous, onion, mint and chives in a bowl and toss to combine.
(I've added some salt and lemon juice to taste).
This post is linked to I Heart Cooking Clubs (IHCC). Do drop by IHCC to see what my friends are cooking for this week's Potluck Theme.
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