Baked pangasius with vegetables and lemon couscous

Ingredients

For 1 serving

• Pangasius200 g
• Zucchini120 g
• Carrots100 g
• Couscous55 g
• Lemon zest2 g
• Extra virgin olive oil12 g
• Parsleyto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: May – September

Method

1. Heat the oven to 200 °C (conventional). Wash the courgettes and peel the carrots, trim them and cut into sticks about 6 cm long and half a centimetre thick.
2. On a lined baking tray toss the courgettes and carrots with half the oil and salt and cook for 15 minutes, until they start to soften.
3. Pat the pangasius dry, season with salt and black pepper, lay it among the vegetables and cook for another 12 minutes, until the flesh is white and flakes and the vegetables are tender and golden at the edges.
4. Meanwhile bring the water for the couscous to the boil with a pinch of salt, pour it over the couscous in a bowl, cover and leave for 5 minutes; fluff with a fork and dress with the remaining oil, the grated lemon zest and chopped parsley.
5. Serve the pangasius with the vegetables and the couscous.