Fish and couscous salad

Fish fillets with grilled red pepper sauce

Category: Main meal | Serves: 4 (you may have sauce leftover, which can be frozen)

Prep time: 25 minutes, plus cooling | Cooking time: 45–55 minutes


4 red peppers, cut in half lengthways

2 tsp olive oil

1 small red onion, finely chopped

1 stick celery, finely chopped

150ml (¼ pint) homemade or reduced-salt vegetable stock

100ml (3½fl oz) passata or tomato juice

Freshly ground black pepper, to taste

4 frozen sustainable white fish fillets

  1. Preheat grill to high. Place peppers, cut-sides down, on rack in grill pan. Grill for 10–15 minutes, until skin is blackened and charred.
  2. Remove from heat. Cover with damp kitchen paper; leave until cool enough to handle. Remove and discard skin, cores and seeds; chop pepper flesh.
  3. Heat oil in a non-stick saucepan. Add onion and celery; sauté gently for about 10 minutes, until softened.
  4. Add red pepper flesh; sauté for 1 minute.
  5. Stir in stock, passata and black pepper. Bring to the boil; reduce heat, cover and simmer for 15–20 nminutes, stirring occasionally.
  6. Remove from heat; cool slightly. Purée mixture in a blender or food processor until smooth. Push purée through a sieve into rinsed-out pan; discard contents of sieve. Reheat sauce gently until piping hot before serving.
  7. Meanwhile, cook fish from frozen in a preheated oven according to packet instructions (cooking temperatures and times will vary).
  8. Serve cooked fish with red  pepper sauce spooned over or alongside. Serve with potatoes, carrots and shredded greens or cabbage.

Cook’s tips:

  • You can freeze the sauce in an airtight container for up to 3 months. Defrost and reheat gently in a pan on the hob until piping hot.

Nutritional information

Fish fillets with grilled red pepper sauce nutritional information