Roasted Redfish with Giant Couscous

Fishboxer Morven Bridges from Inverness

Ingredients

Red Fish fillets

Coconut oil

Cayenne pepper

Thyme

Salt & Pepper

Giant Couscous

Tomato stock cube

Fresh Parsley to garnish

Method

Rub the skin of the red fish with the coconut oil, then sprinkle with cayenne pepper and thyme

Cook the fish in a hot oven for 10 minutes

Meanwhile, prepare the couscous by mixing it with tomato stock until all the liquid is absorbed

Serve the cooked fish with the couscous and garnish with a sprinkle of chopped parsley