Spice-rubbed haddock fillets on orange & parsley couscous

• haddock↗4x175-200g/6-7oz g

  fillets

• Ras-El-Hanout spice2 tbsp tbsp

  blend

• couscous↗400g g
• unsalted butter↗25g g
• onion↗1

  finely chopped

• pine nuts↗50g g
• sultanas↗50g g
• orangefinely grated zest and

  zest and juice

• flatleaf parsley↗small handful

  chopped

Step-by-step instructions

1. 1

   Preheat the oven to fan 170C/ conventional 190C/ gas 5. Rub the haddock fillets with the spice blend and set aside. Put the couscous into a large heatproof bowl. Pour over 500ml/18fl oz of boiling water and leave to soak for 5 minutes.

2. 2

   Meanwhile, melt the butter in a frying pan and cook the onion gently for 5 minutes, until it’s soft and golden. Remove from the heat and stir in the pine nuts and sultanas.

3. 3

   Fluff up the couscous with a fork, then add the onion mixture, orange zest and juice, and half the parsley. Stir together thoroughly and season with black pepper. Tip into a roasting tray and level the surface.

4. 4

   Arrange the fish fillets on top of the couscous. Cover loosely with a large piece of foil. Bake for 15-20 minutes, by which time the fish should be cooked – it depends on the thickness of the fillets. To check, the flesh should look opaque and flake easily when prodded with a fork. Serve at once, sprinkled with the remaining parsley.