White Fish With Lemon Butter - cooking recipe

Ingredients

4 None firm white fish fillets (5-6 oz each)
1 1/2 cups couscous
1 1/2 cups chicken stock, boiling
3 tbsp butter, at room temperature
1 tsp finely grated lemon peel
2 tbsp lemon juice
1 cup flat-leaf parsley leaves
8 oz cherry tomatoes, halved
1/2 small red onion, thinly sliced
1 tbsp drained capers, chopped

Preparation

Spray the fish with the no stick coking spray. Heat a large skillet on medium heat heat. Cook the fish for 2-3 mins each side or until cooked.
Meanwhile, place the couscous in a medium heatproof bowl and stir in the stock. Cover with plastic wrap. Let stand for 5 mins or until the liquid is absorbed. Using a fork, fluff and separate the grains.
Combine the butter, lemon peel and 1 tbsp if the lemon juice in a small bowl. For the parsley salad, mix the parsley, tomato, onion, capers and remaining 1 tbsp lemon juice in a medium bowl.
Spoon the couscous onto serving plates and place the fish on top. Spoon a dollop of lemon butter on the fish. Serve with parsley salad.