Baked Tilapia with Roasted Brussels Sprouts and Couscous

Ingredients

• Tilapia fillet 120 g
• Brussels sprouts 100 g
• Couscous 80 g
• Olive oil 1 tsp
• Lemon wedge 1 piece
• Salt to taste
• Black pepper to taste

Method

1. Prepare Brussels sprouts. Preheat your oven to 200°C (400°F). Rinse the Brussels sprouts under cold water, trim the ends, and cut them in half. Toss them in half a teaspoon of olive oil, a pinch of salt, and pepper.
   Tip: Make sure the Brussels sprouts are dry before tossing with oil for better roasting.
2. Roast Brussels sprouts. Spread the Brussels sprouts on a baking sheet in a single layer. Place them in the preheated oven and roast for 20 minutes, shaking the pan halfway through to ensure even cooking.
   Tip: Roast until the edges are golden brown and crispy for the best flavor.
3. Prepare couscous. While the Brussels sprouts are roasting, bring 100ml of water to a boil. Place the dry couscous in a heatproof bowl, pour the boiling water over it, cover with a lid or plate, and let it steam for 5 minutes.
   Tip: Fluff the couscous gently with a fork after steaming to separate the grains.
4. Season and bake tilapia. Lightly oil a small baking dish with the remaining half teaspoon of olive oil. Place the tilapia fillet in the dish and season with salt and pepper. Bake in the oven alongside the Brussels sprouts for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
   Tip: Check the fish at 12 minutes to avoid overcooking.
5. Serve the dish. Plate the cooked couscous, roasted Brussels sprouts, and baked tilapia. Squeeze the lemon wedge over the fish for a fresh burst of flavor.
   Tip: Add extra lemon juice if you like a tangier taste.

Pro tips

• To speed up cooking, prepare the couscous while the Brussels sprouts start roasting.
• Use fresh lemon juice for the best flavor and brightness.