Fish fillet on carrot couscous

Ingredients for 1 servings:

• 100 g fish fillet(s) (e.g. Cape hake fillet)
• 50 g couscous
• 250 g carrot(s)
• some ginger
• coriander
• Galangal
• basil
• Salt
• possibly garlic
• n. B. water
• 1 tbsp oil
• n. B. garlic
• e.g. lemon juice
• e.g. cream cheese

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

low-fat and super tasty, low in fructose

Preheat the oven to 200°C. First, grate most of the carrots. Slice the rest. Cook the carrots with the couscous, 1 tablespoon of oil, ginger powder, coriander, and galangal (about 1 pinch each), salt, and a pinch of pepper in 200 ml of water for about 15 minutes. Remove the couscous and carrot mixture from the heat and season with parsley and basil (if you like, you can also add a little garlic). Transfer to a small baking dish (lined with baking paper or with a little oil). Place the fish on top of the couscous. I used frozen hake fillet seasoned with lemon, pepper, and garlic. If using pure fish, you’ll need to season it further. You can also add cheese to the fish. Cook in the oven. After about 30 minutes, the fish should be cooked through and lightly browned on top.