Fish With Lemon Butter

Always on the lookout for fish recipes especially when we go on holidays and hopefully catch plenty and this one I really like the look of from recipe+

• Ready In: 15 mins
• Serves: 4

Ingredients

• 4 (150 g)  fish fillets (firm white)
•  cooking spray (olive oil)
• 1 1⁄2 cups couscous
• 1 1⁄2 cups  chicken stock (boiling)
• 40  g butter (at room temperature)
• 1  teaspoon lemon zest (finely grated)
• 2  tablespoons lemon juice
• 1 1⁄2 cups parsley (flat leaf leaves)
• 250  g grape tomatoes (halved)
• 1⁄2 onion (small red thinly sliced)
• 1  tablespoon capers (drained chopped)

Directions

1. Spray fish with oil.
2. Heat a large frying pan over moderate heat and cook fish for 2 to 3 minutes each side or until cooked.
3. Meanwhile place couscous in a medium heatproof bowl and stir in hot stock and cover with plastic food wrap and set aside for 5 minutes or until al the liquid is absorbed and then using a fork, fluff and separatge grains.
4. Combine butter, zest and half the juice in a small bowl.
5. Combine parsley, tomato, onion, capers and remaining juice in a medium bowl.
6. Spoon couscous onto serving plates and top with fish, with lemon butter and serve with parsley salad.
7. Parsley Salad - combine parsley, tomatoes and onion.