Spiced Haddock with Coriander Sauce

Courtesy of Operation Transformation on RTÉ

Serves 2


2 tbsp taco spice mix
2 x 150g haddock fillets
1 red pepper, deseeded and chopped
1 courgette (250g), chopped
1 yellow pepper, deseeded and chopped
100g couscous
300ml vegetable stock made with 1 stock cube OR 1 stockpot
1 small bunch fresh coriander
2 tbsp fresh juice of a lime
2 tsp grated fresh peeled ginger
2 tsp honey
1 tbsp plain flour
2 tbsp rapeseed oil


    1. Using a kitchen blender or hand blender blitz together the coriander, lime juice, ginger and honey then set aside
    2. Bring the vegetable stock to the boil in a small pot
    3. Remove from the heat and add the couscous grains
    4. Cover tightly and set aside for 5-7 minutes
    5. Turn cooked couscous into a bowl and fluff with a fork
    6. Place 1 tablespoon oil in skillet/wok and stir fry peppers and courgette at medium heat until tender
    7. Mix vegetables with couscous and set aside
    8. In a bowl combine flour and taco spice
    9. Dip and lightly coat fish fillets in this mixture
    10. Heat a pan and add 1 tablespoon oil. Cook fish on a high heat for 4 – 5 minutes, turn and cook for a further 4 – 5mins
    11. Place couscous and vegetable mixture on a plate
    12. Place fish on top and serve with coriander sauce on top
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