Middle Eastern style baked fish with couscous

Recipe: Middle Eastern Style Baked Fish With Couscous


  • 1 tbs olive oil
  • 2 garlic cloves, crushed
  • 1 tbs sweet paprika
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • Pinch of chilli powder
  • 375ml (1 1/2 cups) passata (tomato pasta sauce)
  • 250ml (1 cup) chicken stock
  • 600g firm white fish fillets (such as ling), cut into 5cm pieces
  • Couscous, to serve
  • 1 x 200ml ctn natural yoghurt
  • 45g (1/4 cup) toasted pine nuts
  • Fresh coriander sprigs, to serve


  1. Heat the oil in a medium saucepan over medium heat. Add the garlic, paprika, cumin, ground coriander and chilli powder and cook, stirring, for 30 seconds or until aromatic.
  2. Add the passata and stock, and bring to a simmer. Cook, stirring occasionally, for 8 minutes or until the sauce thickens. Season with salt and pepper.
  3. Preheat oven to 180°C. Place the fish in a shallow ovenproof dish. Pour over the passata mixture. Bake in oven for 10 minutes or until the fish flakes easily when tested with a fork.
  4. Divide the couscous among serving plates. Top with the fish mixture. Spoon over the yoghurt and sprinkle with pine nuts. Top with coriander sprigs to serve.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)