We're taking this easy, oven-steamed fish dish to Italy with the addition of tomatoes, olives and a herby butter dolloped on top. Tenderly place your fish on the lemon-and-basil-packed couscous salad and make sure you drizzle over those velvety pan juices to look like the pro you are.
Preheat oven to 200C fan forced. Place Italian Kitchen Herbs and butter in a bowl and mash with a fork to combine.
Roughly chop tomato and olives.
Line a baking tray with aluminium foil and top with a sheet of baking paper. Arrange tomato in the tray in a single layer and sprinkle over olives. Top with fish and herb butter and sprinkle with salt and pepper. Cover with another sheet of baking paper and a sheet of foil and press to seal around tray. Bake for 15 minutes or until fish is cooked through. While fish is cooking, continue with step 4.
Dissolve stock cube in 185ml (¾ cup) boiling water. Place couscous in a heatproof bowl and cover with hot stock. Cover with plate or tea towel and set aside for 5 minutes or until couscous is cooked.
Pick basil leaves from their stems and roughly chop. Roughly chop spinach leaves. Zest lemon. Fluff couscous with a fork and combine with chopped basil, spinach and lemon zest. Season to taste. Cut lemon into wedges.
Carefully remove fish from oven and remove foil and baking paper. Divide herby lemon couscous between bowls and top with tomato, olives and fish. Spoon over any sauce from tray. Serve with lemon wedges.