Oven-baked fish and cherry tomatoes with herbed couscous

A fuss-free way to cook fish. This recipe forms part of the March 25 meal planner created in partnership with New World.

Ingredients

1 cup	Couscous
2 tsp	Butter
2	Shallots, finely sliced
2	Garlic cloves, sliced
400 g	Cherry tomatoes
12	Kalamata olives
4 Tbsp	Extra virgin olive oil
1 Tbsp	Balsamic vinegar
800 g	White fish fillets, cut in even-sized portions
¾ cup	Chopped herbs, (I used parsley, mint and basil)
1	Lemon, for serving

Directions

1. Heat the oven to 180C. Line a baking tray with baking paper.
2. Place the couscous in to a medium-sized bowl with the butter. Pour over 1 cup boiling water, mix to melt the butter, cover the bowl and leave to steam while you cook the fish.
3. Place the shallot, garlic, tomatoes and olives on the baking tray, drizzle with 2 Tbsp of the oil and balsamic and sprinkle with salt. Bake for 5 minutes before adding the fish, drizzled with the other 2 Tbsp oil and a sprinkle of salt and cooking another 5-10 minutes depending on the thickness of the fish.
4. Fluff the couscous with a fork, mix in the herbs and season with salt and pepper. Serve with fish, tomato mixture, juices from the pan and lemon wedges for squeezing.