Baby zucchini with fish and couscous

Serves 6–8

Ingredients:

½ cup olive oil

1lb 5oz (600g) baby zucchini, halved lengthwise

juice and finely grated zest of 2 limes

3 tbsp tomato paste or purée

1 tsp five-spice powder

1 tsp cayenne pepper

2 tsp paprika

1 tsp freshly ground black pepper

large handful of flat-leaf parsley, finely chopped

4 garlic cloves, finely chopped

1¼lb (550g) white fish, such as haddock, cut into bite-size pieces

2 cups hot vegetable stock

1lb (450g) couscous

Method:

1 Preheat the oven to 300°F (150°C). Put 2 tbsp of the oil in a bowl, add the zucchini, and mix until evenly coated. Cook in a hot frying pan for 2 minutes on each side, then set aside. You may need to do this in batches.

2 Add the rest of the oil to the bowl, and mix with the lime juice and zest, tomato paste or purée, five-spice powder, cayenne, paprika, black pepper, parsley, and garlic. Then add the fish, stock, couscous, and zucchini and combine carefully.

3 Transfer to a baking pan and cover with foil. Cook in the oven for 20 minutes, then stir and serve.

Baby zucchini with fish and couscous