Vegetable and fish pan with couscous

Ingredients for 4 servings:

• 400 g fish fillet(s) (Alaska pollock)
• 4 carrots
• 10 mushrooms
• ½ bunch of spring onions
• 1 bell pepper(s), red
• 200 g broccoli
• 200 g green beans (frozen)
• 1 cup(s) peas (frozen)
• 1 tbsp rapeseed oil
• salt and pepper
• 1 cup couscous
• n. B. water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

with pollock and mushrooms

Peel, wash, and slice the carrots, slice the spring onions into small rings, deseed the bell peppers and cut into strips or cubes, clean and slice the mushrooms, and cut the broccoli into small florets. The chopping work at first is a bit time-consuming, but it’s worth it. Sauté the carrots, bell peppers, and spring onions in a deep, lidded pan with rapeseed oil. Meanwhile, cook the broccoli in boiling salted water for about 3 minutes. Rinse the broccoli briefly under cold water and set aside. Add the beans and peas to the pan and fry them. Now add the broccoli. Season the vegetables with salt and pepper. Add the fish fillets to the pan and cover them with the hot vegetables. Put the lid on the pan and let the fish cook in the vegetables. This takes about 10-15 minutes. Meanwhile, sauté the mushrooms in a separate pan with or without oil, salt, and pepper, as they lose a lot of water. Once the fish is cooked, remove the lid and let the water from the fish and vegetables evaporate, or simply keep the liquid in the pan. Season everything again with salt and pepper, if necessary. Just before the fish and vegetable pan and the mushrooms are ready, prepare the couscous according to the package instructions. Arrange the finished couscous, fish and vegetable pan, and mushrooms on a plate and serve.