Baked Haddock with Roasted Vegetables and Couscous

Ingredients

• haddock fillet 6 oz
• zucchini 1 cup
• red bell pepper 1 cup
• whole wheat couscous 3/4 cup
• olive oil 1 tbsp
• lemon zest 1 tsp
• salt to taste
• black pepper to taste

Method

1. Preheat oven and prepare vegetables. Preheat your oven to 400°F (200°C). Wash the zucchini and red bell pepper thoroughly. Cut the zucchini into 1/2-inch thick slices and the red bell pepper into strips or bite-sized pieces. Place the vegetables on a baking sheet lined with parchment paper.
   Tip: Cut vegetables evenly to ensure they roast uniformly.
2. Season and roast vegetables. Drizzle 1/2 tablespoon of olive oil over the vegetables. Sprinkle with a pinch of salt and black pepper. Toss them gently to coat evenly. Spread them out in a single layer. Roast in the preheated oven for 20 minutes, turning halfway through to ensure even cooking.
   Tip: Use a spatula to turn vegetables gently to avoid breaking them.
3. Prepare couscous. While vegetables roast, prepare the couscous. Bring 3/4 cup of water to a boil in a small pot. Add a pinch of salt and 1/2 tablespoon of olive oil. Stir in 3/4 cup of whole wheat couscous, remove from heat, cover, and let it sit for 5 minutes. Fluff with a fork once done.
   Tip: Fluffing couscous with a fork prevents clumping and keeps it light.
4. Prepare haddock for baking. While couscous is resting, pat the haddock fillets dry with paper towels. Place them on a lightly oiled baking dish. Drizzle a small amount of olive oil over the fillets and season with salt, black pepper, and lemon zest evenly on top.
   Tip: Patting fish dry helps it bake evenly and develop a nice texture.
5. Bake the haddock. Place the baking dish with haddock in the oven alongside the vegetables for the last 12-15 minutes of roasting. Bake until the fish is opaque and flakes easily with a fork.
   Tip: Check doneness by gently inserting a fork into the thickest part of the fillet.
6. Assemble and serve. Once everything is cooked, plate the couscous as the base. Top with roasted zucchini and red bell peppers, then place the baked haddock fillet on top or beside the vegetables. Optionally, garnish with extra lemon zest or a squeeze of fresh lemon juice for brightness.
   Tip: Serve immediately to enjoy the best flavors and textures.

Pro tips

• Use fresh lemon zest to enhance the flavor without adding calories.
• Roast vegetables in a single layer to ensure they caramelize properly.