Baked turbot with zucchini, olives and couscous

Ingredients

For 1 serving

• Turbot200 g
• Zucchini1
• Green olives5
• Couscous50 g
• Extra virgin olive oil8 g
• Lemon0.5
• Saltto taste

Contains: gluten, fish,

In season: June – September

Method

1. Heat a conventional oven to 200 °C. Wash and trim the courgette and slice it into rounds about 5 mm thick.
2. In a baking tray toss the courgette and green olives with half the oil and a pinch of salt and roast for 10 minutes.
3. Pat the turbot dry, salt it, nestle it among the vegetables and cook for another 10–12 minutes, until opaque white and flaking with a fork.
4. Meanwhile boil a kettle. Put the couscous in a bowl, pour over the same volume of boiling water with a pinch of salt, cover with a plate and leave to swell for 5 minutes.
5. Fluff the couscous with a fork and dress it with the lemon juice and the remaining oil.
6. Serve the turbot with the courgette, olives and couscous.