White Fish With Lemon Butter

• 4 None firm white fish fillets (5-6 oz each)
• 1 1/2 cups couscous
• 1 1/2 cups chicken stock, boiling
• 3 tbsp butter, at room temperature
• 1 tsp finely grated lemon peel
• 2 tbsp lemon juice
• 1 cup flat-leaf parsley leaves
• 8 oz cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 1 tbsp drained capers, chopped

1. Spray the fish with the no stick coking spray. Heat a large skillet on medium heat heat. Cook the fish for 2-3 mins each side or until cooked.
2. Meanwhile, place the couscous in a medium heatproof bowl and stir in the stock. Cover with plastic wrap. Let stand for 5 mins or until the liquid is absorbed. Using a fork, fluff and separate the grains.
3. Combine the butter, lemon peel and 1 tbsp if the lemon juice in a small bowl. For the parsley salad, mix the parsley, tomato, onion, capers and remaining 1 tbsp lemon juice in a medium bowl.
4. Spoon the couscous onto serving plates and place the fish on top. Spoon a dollop of lemon butter on the fish. Serve with parsley salad.

white fish, couscous, chicken stock, butter, lemon peel, lemon juice, flatleaf parsley, cherry tomatoes, red onion, capers

Taken from recipes-plus.com/api/v2.0/recipes/30840 (may not work)