- 25 min
Allergens: Fish, Nut, Wheat
Prepare the fish
Preheat oven to 450°F
Chop the walnuts.
Mix walnuts, panko, and the pre-mixed dry herbs (oregano, parsley) in a small bowl. Brush each fish fillet with 1 Tbsp of melted butter (double for 4 ppl.), 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 2 Tbsp of olive oil (double for 4 ppl.) 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 1/2 broth cube(s) in 2 cups of boiling water (double for 4 ppl.) 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. 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.