The recipe can be done with Hapuka, Bluenose or Lemon fish. Poaching provides a fresh flavour and the dish goes well rich sauces or an anchovy and olive vinaigrette.
700g skinned and boned fillet
2 peeled carrots and 3 courgettes, sliced lengthwise
2 fennel bulbs, cored and sliced thinly
2 red onions, quartered 12 small tomatoes
4 tablespoons olive oil 2 litres water
1 small onion 1/2 stick celery
1 fresh bay leaf 6 black peppercorns
Sprig flat-leafed parsley Salt & Pepper
Put the couscous, oil and water into a saucepan and bring to the boil. Cover, turn the heat to low and simmer for 15 minutes until most of the water has evaporated and the couscous is tender. Be careful not to burn it. Remove from the heat, uncover, fluff up the couscous with a fork, and set aside.
Preheat the oven to 200ºC. Put the vegetables on a wide, flat baking tray, add the oil and season well with salt and pepper. Toss the vegetables, spreading them out evenly on the tray. Place in the oven and roast for 20-25 minutes until everything is browned and slightly shrivelled. Remove from the oven and set aside. Meanwhile, put the water into a wide saucepan and add the onion, celery, bay leaf, peppercorns and parsley. Bring to the boil and add the fish. Simmer gently for 5 minutes until the fish is just cooked. Remove fish from the liquid and discard the liquid. Place the couscous on a warm serving platter and spread the vegetables on top. Break the fish up into large, bite-size pieces and pile on top of the vegetables. Spoon over the vinaigrette and serve.