Bringing a bit of one-pot simmered sauciness to your weekly fish intake, this Spanish-inspired dish is plumped up with pearl couscous and pleasantly spiced with smoky paprika. Don't skimp on the lemon here – the acid pulls everything into a delicious group hug of flavour.
Boil kettle. Peel and thinly slice onion. Crush garlic. Remove core and seeds from capsicum and cut into 3cm pieces. Dissolve stock cube in 375ml (1½ cups) boiling water.
Heat oil in a frypan over medium-high heat. Add onion and capsicum and cook for 5–6 minutes or until softened.
Add garlic, paprika and tomato paste and cook for a further 30 seconds or until fragrant and tomato paste is caramelised.
Add pearl couscous, stock and tomatoes to pan and bring to a simmer, stirring to prevent couscous from sticking. Nestle fish, skin-side up, in sauce and cover with a lid. Cook, stirring halfway, for 14–15 minutes or until couscous is tender and fish is cooked through.
Remove pan from heat and set aside to rest for 5 minutes with the lid on. Remove skin from fish and discard. Finely zest lemon and add to pan. Season with salt and pepper and gently stir to combine and break up fish.
Cut lemon into wedges. Pick parsley leaves from their stems and roughly chop. Divide fish and couscous between bowls. Top with rocket and parsley and serve with lemon wedges.