One pan of juicy fish, jammy tomatoes and lemony couscous

$3.87/serving$4.14at the cheapest of your stores this week · 5 ingredients on sale

Ingredients

• trout350 g
• cherry tomato1 pint
• red onion1 ea
• garlic3 cloves
• olive oil3 tbsp
• oregano1 tsp
• lemon1 ea
• couscous¾ cup

Method

1Tomatoes first

• •Heat the oven to 400F.
• •Cut the onion into thin wedges and slice the garlic thin.
• •In a baking dish, toss the whole cherry tomatoes with the onion, garlic, 2 tbsp of the olive oil, the oregano and season with salt.
• •Roast 12 minutes until the tomatoes start to burst and turn jammy.

2Add the fish

• •Pat the fish dry and season with salt and pepper.
• •Nestle the fish into the hot tomatoes so the juices come halfway up the pieces.
• •Top each piece with a thin slice of half the lemon.
• •Return to the oven 12 to 14 minutes, until the fish flakes at a nudge.

3Couscous

• •Meanwhile, put the couscous in a bowl with a pinch of salt and the last tbsp of olive oil.
• •Pour over ¾ cup boiling water and cover with a plate.
• •Leave 5 minutes, then fluff with a fork and the zest of the remaining lemon.

4Plate

• •Spoon the couscous into shallow bowls.
• •Set the fish on top and spoon every last bit of the burst tomato pan juices over it.
• •Cut any remaining lemon into wedges and serve alongside.