- 25 min
Preheat oven to 450°F
Prepare the fish
Chop the walnuts. Mix walnuts, panko, and the spices mix in small bowl. Brush each fish fillet with 1 tablespoon of melted butter, salt and pepper. Dip the fish fillet in the walnut mixture on both sides.
Prepare and cook the tomatoes
Toss the cherry tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with salt and pepper. Place fish with tomatoes and roast for about 8 min.
Cook the couscous
Dissolve the broth cube in boiling water by whisking well to completely dissolve it. Place couscous in a bowl and pour the broth over it until the water line surpasses the couscous by 1 cm. Add salt. Cover with cling wrap and leave for 5-10 min. Fluff couscous with a fork.
Cut the lemon into wedges. In a small bowl, season the mesclun mix with salt, pepper and a drizzle of olive oil. Serve couscous with the tomatoes, the haddock, the lemon wedges and the mesclun salad mix.