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Italian Steamed Fish with Herby Lemon Couscous

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.

30 Minutes




Make Butter

Preheat oven to 200C fan forced. Place Italian Kitchen Herbs and butter in a bowl and mash with a fork to combine.



Prepare Ingredients

Roughly chop tomato and olives.



Prepare Fish

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.



Make Couscous

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.



Season Couscous

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.



Plate Up

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.

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Italian Steamed Fish with Herby Lemon Couscous

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money


Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.


Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.