Friday, April 25, 2014

Moroccan inspired Haddock bowl!

Today I'm sharing a recipe that is super easy and elegant, it's perfect for summertime or Autumn!

.. it's basically just my lunch when I'm inspired to whip something quick and healthy...

As always I'll be using my favourite Highliner Flame Savours which are already pre-seasoned and just go directly from freezer to oven for 20 minutes on 400 F.  I use these so often that you may be wondering if Highliner is paying me to do these posts but the truth is they're not and I simply adore these!

Who would't love how easy, convenient and healthy without the hassle of thawing fish in the sink, seasoning and cooking.

I've highlighted key instructions that need to be prepared first with a (*) beside it so everything can run smoothly.

The elements of this dish are a saffron couscous with a lentil and vegetable medley and then the fish. Really super easy!

*Lentils: Use canned but I prefer to use dry.
1/4 cup lentils, washed and boiled in a saucepan in lots of water. Season water with salt and simmer until tender.  Drain and set aside.

For the vegetable medley: 

*1 zucchini, diced and salted in a colander for about 15 minutes, squeeze the excess liquid out with hands and rinse under cool water then squeeze again. Set aside

Olive Oil
1/2 large red onion, diced
1/2 green bell pepper, diced
1 tomato diced
1 heaping tsp tomato pasta

Salt & black pepper

2 tbsp water
1 tsp apple cider vinegar (or sherry vinegar)

Heat the olive oil and add the vegetables all at once, stir and add the spices then tomato pasta and fry it around a bit. Add water, vinegar and cover then simmer on low.  Half way through remove all the veggies to one side of the pan and add the lentils to keep them warm. Cover and wait for the fish to be ready for serving.

At this point you can bake your Highliner Flame Savours Haddock fish according to instructions

Meanwhile.... prepare the couscous! 

Ahead of time I prepare the couscous, 1/2 cup serves 2 people.

In a bowl add:

(The rule of thumb is to add equal parts couscous and water, never mind the instructions on the box that says add double the amount of water - it's simply too much!!)

*Presoak (even the night before if you wish but about 15 minutes is ideal if you're in a hurry, want to extract as much flavour as Saffron is an expensive ingredient)

1 tbsp warm water and a couple of threads of saffron

For the couscous

1/2 cup dry couscous
1 tsp olive oil
Lemon zest

Mix all this up with a fork and then add 1/2 cup of hot boiling water, cover with a cling wrap and set aside for 5 minutes.

Drizzle the saffron water over the couscous once it's done and after fluffing with a fork, set aside.

To serve layer the couscous on a plate and add lentils and the veggies over top then a piece of fish with a squeeze of lemon juice.
You could garnish with cilantro or add cilantro into the chopped medley if desired.


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