Tarakihi with Herby Couscous & Roasted Capsicum May 25, 2026
Roasted capsicum, courgette, and onion tossed through fluffy couscous with fresh parsley and mint – all topped with golden pan-fried fish. A colourful, family-friendly dinner that’s ready in half an hour. Check out the original recipe here.
Ingredients:
- 1 cup couscous
- 2 red capsicums, sliced into strips
- 1 courgette, sliced into half-moons
- 1 small red onion, sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika (optional)
- 1 cup boiling chicken or veg stock
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- Juice of 1 lemon
- Salt & pepper, to taste
Instructions:
-
Roast the veg — Heat oven to 200°C. Toss capsicum, courgette, and onion with 1 tbsp olive oil, smoked paprika (if using), salt, and pepper. Roast for 15–20 mins until soft and lightly charred.
- Cook the couscous — Place couscous in a heatproof bowl. Pour over boiling stock, cover with a plate, and set aside for 5 mins. Fluff with a fork, then stir through roasted veg, parsley, mint, and lemon juice.
- Cook the fish — Heat remaining olive oil in a pan. Season tarakihi with salt and pepper, then pan-fry for 2–3 mins per side until golden and just cooked (opaque and flakes easily).
- Serve — Spoon couscous onto plates, top with tarakihi fillets, and finish with extra parsley and lemon wedges.
Serving tip:
Add a dollop of Greek yoghurt or tzatziki on the side for a creamy finish.
Categories: Recipes