Baked plaice with cherry tomatoes, oregano and couscous

Ingredients

For 1 serving

• Plaice220 g
• Cherry tomatoes150 g
• Couscous60 g
• Capers5 g
• Extra virgin olive oil12 g
• Dried oreganoto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: June – September

Method

1. Preheat a conventional oven to 200 °C. Wash and halve the cherry tomatoes; rinse the capers.
2. Lay the plaice in a baking dish, scatter the tomatoes and capers around it, sprinkle with oregano, salt and pepper and drizzle with half the oil.
3. Bake for 12 minutes, until the fish is opaque white and the tomatoes have softened.
4. Meanwhile bring the water for the couscous (about one and a half times its volume) to the boil with a pinch of salt, pour it over the couscous, cover and leave for 5 minutes; fluff with a fork and dress with the remaining oil.
5. Serve the fish with the couscous, spooning over the cooking juices.