Fish fillets with coriander (cilantro) pesto and cous-cous
- Ready In: 20 minutes
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Serves: 4
Use this flavoursome variation of the usual basil-based pesto to enliven any fish. Serve up any leftover as a dip with celery and carrot sticks.
Ingredients
- 4 white fish fillets such as swordfish or whiting (about 750 g)
- CORIANDER (CILANTRO) PESTO:
- 2 cups loosely packed coriander, chopped
- ΒΌ cup pine nuts, toasted
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons parmesan cheese
- freshly-ground black pepper
- SERVE WITH:
- Wilted baby spinach leaves
- 1 cup (250 g) couscous
- 2 cups boiling water
Nutrition per serve
Per serve: 2140 Kilojoules (510 Calories), 21 g fat (including 3 g saturated fat), 23 g carbohydrate, 4 g fibre, 300 mg sodium. Read our nutrition rating system.
Directions
1. Grill or barbecue the fish for 5 minutes each side until the flesh flakes with a fork when gently tested.
2. Cook couscous in 2 cups of boiling water according to directions on packet.
3. Process coriander, pine nuts, lemon juice, oil, cheese, garlic and pepper together in a food processor until smooth.
4. Serve with couscous and top with a dollop of pesto. Accompany with steamed cous cous and wilted spinach.
