Blue eye with couscous and roasted seasonal vegetables
Full of fresh flavours and quick and easy to make, this is a great addition to your weeknight menu.
How long will it take?
What’s the serving size?
What do I need?
4 fillets of blue eye
2 zucchinis, halved and cut into 2.5cm pieces
1 red onion, cut into thick slices
1 red capsicum, seeded and cut into 2.5cm pieces
1 eggplant, cut into 2.5cm pieces
250g cherry tomatoes
300g couscous, cooked
1 lemon, thinly sliced
2 tbsp capers, drained and rinsed
1 tbsp red wine vinegar
Fresh basil leaves, to serve
How do I make it?
Preheat oven to 200C.
Add onion, zucchini, eggplant and capsicum to a roasting pan and drizzle with olive oil. Season with salt and pepper and roast in the oven for 20 minutes.
Remove from oven and pour over red wine vinegar. Add blue eye, sliced lemon, capers and tomatoes. Drizzle with about 1 tbsp olive oil and season with salt and pepper. Place pan back in the oven and cook for a further 10-12 minutes or until the fish is cooked through.
Serve fish and vegetables on a bed of couscous and garnish with basil leaves.