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A complete meal is what you'll find here, with baked fish, sauteed vegetables, and couscous the makings of a wonderful family dinner that can all be ready at the same time. While the fish is baking, topped with bacon and tomato slices, you can saute the cabbage and watercress and season it with lime juice and zest, steam the couscous and toast the almonds. Just before serving, season the vegetables with lime zest and juice and top the couscous with almonds.

Ingredients

  • 2 shark fillets (blue)
  • sea salt (to taste)
  • pink pepper (to taste)
  • olive oil (to taste)
  • 2 slices smoked bacon
  • 1 pear tomato
  • parsley (to taste)
  • balsamic vinegar (to taste)
  • 1/2 cabbage
  • 1 bunch watercress
  • 1 lime (zest and juice)
  • 2 garlic clove (minced)
  • sea salt (to taste)
  • ground black pepper (to taste)
  • 1/2 cup couscous (medium-sized)
  • olive oil (to taste)
  • sea salt (to taste)
  • ground black pepper (to taste)
  • 2 tablespoons almond flakes

Directions

  1. For the fish:
  2. Preheat oven to 360°F.
  3. Place the fish in a glass oven dish, and season with salt, pink pepper, and a dash of olive oil.
  4. Place the smoked bacon on top of the fish, then cover with tomato slices and chopped parsley.
  5. Sprinkle with olive oil and balsamic vinegar.
  6. Bake for 30 minutes.
  7. For the vegetables:
  8. Heat a little olive oil in a wok and add the minced garlic. Fry for 2 minutes.
  9. Add the shredded cabbage and watercress, and season with salt and pepper.
  10. Sauté for a few minutes. Mix in the lime juice and zest just before serving.
  11. For the couscous:
  12. Cook the couscous according to the package instructions. Season with olive oil, salt, and pepper.
  13. In a very hot skillet, sauté the almond flakes. Sprinkle the almonds on top of the couscous before serving.
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