Italian-inspired Tarakihi & Tomatoey Couscous Parcels with Green Salad
Ingredients
1/2 cup Sabato Pronto Rosso
1 cup couscous
720g of Tarakihi Fillets
4 anchovy fillets
2 tablespoons capers
¼ cup fresh basil leaves
1.2 metres baking paper
GREEN SALAD
3 cups mixed salad leaves
1 avocado, sliced
1 small red onion, sliced
1 tablespoon lemon juice
1 tablespoon olive oil
TO SERVE
salt
pepper
Method
Pre-heat the oven to 180 degrees.
Cut baking paper into 4 smaller rectangles that are approximately 30cm long. Fold each rectangle in half to create a bottom and a lid for your parcel.
Space out the 4 rectangles of baking paper on your bench and spoon 1 tablespoon of Pronto Rosso into the middle of your bottom rectangle, then top each rectangle with a ¼ cup of couscous per rectangle.
Place Tarakihi Fillets on top of each couscous pile and spread with 1 tablespoon of Pronto Rosso. Add 1/2 a tablespoon of capers and 1 anchovy to each fillet and scatter with a few basil leaves.
To create a parcel, carefully fold the lid of your rectangle over the top of the fillet and fold all edges together to encase the mix. Make sure there are no gaps in the parcel to keep in the steam and juices.
Once the oven is heated, gently arrange the parcels on an oven tray and bake for 12 minutes.
Whilst the fish parcels are baking, place the green salad ingredients into a bowl and toss together.
TO SERVE
Carefully place each fish parcel on a plate or large serving dish and open up each parcel gently, being careful of the steam. Sprinkle each parcel with salt and pepper. Serve alongside the green salad.
