Best Fish In Pouchfoil With Couscous Recipes

Fish Steamed with Couscous image

Provided by Jamie Oliver

Time 25m

Yield 2 servings (for hungry people)

Number Of Ingredients 20

1 handful barley couscous
Tepid water
1/2 onion, finely chopped
2 cloves garlic, sliced
2 red chiles, seeds removed, 1 chopped and 1 finely sliced
Extra-virgin olive oil
1 teaspoon sea salt
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 by 2.5cm (1-inch) piece cinnamon
Knob unsalted butter
1 large bunch fresh coriander, leaves picked, stalks finely sliced
8 ounces clams
2 John Dory fillets, skin on, scaled and pinboned
2 red mullet fillets, skin on, scaled and pinboned
4 ounces monkfish, cut into chunks
Sea salt and freshly ground black pepper
2 lemons, 1 cut in 1/2 and 1 cut into wedges, for serving
3 tablespoons creme fraiche

Steps:

Put the couscous in a bowl and cover with tepid water. It will soften and double in size.
Heat a medium-sized saucepan on a low heat, and saute the onion, garlic and chopped chiles in oil. Pound in the mortar the salt, fennel and cumin seeds, coriander seeds and cinnamon. Add to the onion with the butter, then once melted add the finely sliced coriander stalks and the couscous. Break it up with your spoon.
Turn the heat down to a very low heat, and add the fish, skin side up. Drizzle with olive oil, a bit of salt and pepper and throw in the lemon, cut in halves. Cover with some wet greaseproof paper, and cook for 15 minutes.
To serve, sprinkle with the coriander leaves and sliced chile; squeeze the lemon halves, dollop on some creme fraiche and drizzle with olive oil.

One-Pot Smoky Fish With Tomato, Olives and Couscous image

Provided by Lidey Heuck

Time 30m

Yield 4 servings

Number Of Ingredients 16

1/4 cup olive oil, plus more for serving
3/4 cup jarred roasted red peppers, roughly chopped, or 1 fresh red bell pepper, cored, seeded and diced
1 medium yellow onion, thinly sliced
4 (6-ounce) skinless mild, white fish fillets, such as cod, fluke or halibut
Kosher salt and black pepper
1 1/2 tablespoons minced garlic (about 3 large cloves)
1 tablespoon chopped anchovies (about 4 fillets)
1 teaspoon smoked paprika
Pinch of ground cayenne
1/3 cup dry white wine
1 1/2 cups chicken stock, preferably low-sodium
1 (14-ounce) can crushed tomatoes
1/2 cup olives, preferably black or Kalamata, pitted or not
2 tablespoons chopped fresh parsley, plus more for serving
3/4 cup pearl couscous
2 teaspoons sherry vinegar or red wine vinegar

Steps:

In a large (12-inch) skillet (use one with a tight-fitting lid), heat the olive oil over medium. If using fresh red bell pepper, add it with the onion, and cook, tossing occasionally, until tender and lightly browned, 8 to 10 minutes. Meanwhile, pat the fish fillets dry with a paper towel and season with salt and pepper.
If using roasted red peppers, add them with the garlic, anchovies, paprika and cayenne, and cook for 1 more minute, until the garlic is fragrant. Add the wine and stir to scrape up any brown bits from the pan. When the wine has almost entirely evaporated, add the chicken stock, tomatoes, olives, parsley, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil over medium-high heat.
Add the couscous, stir, then add the fish fillets, wiggling them lightly to submerge them in the sauce. Turn the heat to low, cover and simmer for 6 to 8 minutes, until fish is opaque and flakes easily with a fork. Carefully transfer the fish to a plate. Simmer the couscous, uncovered, stirring occasionally, until it's tender and the liquid in the pan has reduced slightly, about 5 minutes.
Off the heat, stir in the vinegar and gently return the fish to the skillet to warm, being careful to keep it intact. Serve hot in shallow bowls garnished with additional parsley and a drizzle of olive oil.