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Suggest a better description1 Cut half the onion into slices and chop the remainder. Make the couscous following packet instructions. Stir in the chopped coriander and season. 2 Heat 1 tbsp olive oil in a frying pan. Add the fish and cook for a minute on each side. Spoon some couscous mix on top and flatten to make a crust. 3 Heat 1 tbsp olive oil in a roasting pan on the hob, add the tomatoes and cook for a minute. Scatter over 1 clove chopped garlic, the rosemary and thyme. 4 Carefully add the fish to the pan, put into the oven and cook for 8-10 minutes, or until the fish is cooked through and the tomatoes are tender. 5 Heat the vegetable oil in a wok, add the chopped onion and soften for a few minutes. Add 1 clove chopped garlic, caraway seeds, cabbage and wine and cook until the cabbage is tender. 6 Heat 2 tbsp olive oil in a frying pan, add the bread and cook on both sides until golden brown. 7 Cut the bread in half and arrange on a plate, pile the cabbage in the centre and sit the fish on top. Spoon the tomatoes around the edge of the plate and serve. 8 Mix the mint, chilli powder, ground cumin and cinnamon into the yoghurt. Add the lemon juice and season. 9 Arrange the orange and onion slices around the edge of a plate, pile the remaining couscous in the centre and spoon the yoghurt on top. NOTES : Chef - Richard Cawley Recipe by: Ready Steady Cook
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 2 servings | ||
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Calories: 278 | ||
Calories from Fat: 114 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 2mg | 1 % | |
Sodium 356.9mg | 12 % | |
Potassium 560.9mg | 15 % | |
Total Carbohydrate 31.7g | 9 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 29g | ||
Protein 9.7g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 278
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