Name: Spice-rubbed haddock fillets on orange & parsley couscous
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 4x175-200g/6-7oz haddock fillets -; 2 tbsp Ras-El-Hanout spice blend -; 400g couscous -; 25g unsalted butter -; 1 large onion , finely chopped -; 50g pine nuts -; 50g sultanas -; finely grated zest and juice 1 large orange -; small handful flatleaf parsley , chopped -

Ingredients for - Spice-rubbed haddock fillets on orange & parsley couscous

1. 4x175-200g/6-7oz haddock fillets

2. 2 tbsp Ras-El-Hanout spice blend

3. 400g couscous

4. 25g unsalted butter

5. 1 large onion , finely chopped

6. 50g pine nuts

7. 50g sultanas

8. finely grated zest and juice 1 large orange

9. small handful flatleaf parsley , chopped

How to cook deliciously - Spice-rubbed haddock fillets on orange & parsley couscous

1 . Stage

Preheat the oven to fan 170C/ conventional 190C/ gas 5. Rub the haddock fillets with the spice blend and set aside. Put the couscous into a large heatproof bowl. Pour over 500ml/18fl oz of boiling water and leave to soak for 5 minutes.

2 . Stage

Meanwhile, melt the butter in a frying pan and cook the onion gently for 5 minutes, until it’s soft and golden. Remove from the heat and stir in the pine nuts and sultanas.

3 . Stage

Fluff up the couscous with a fork, then add the onion mixture, orange zest and juice, and half the parsley. Stir together thoroughly and season with black pepper. Tip into a roasting tray and level the surface.

4 . Stage

Arrange the fish fillets on top of the couscous. Cover loosely with a large piece of foil. Bake for 15-20 minutes, by which time the fish should be cooked – it depends on the thickness of the fillets. To check, the flesh should look opaque and flake easily when prodded with a fork. Serve at once, sprinkled with the remaining parsley.