Coley with Herbs and Lemon
Coley with Herbs and Lemon



  • 1 tbsp oil
  • 4 x 185g fillets of coley or other white fish
  • 1 lemon, zest and juice
  • 15g chopped parsley
  • 220g couscous
  • Bunch of spring onions, sliced
  • 320g broccoli florets
  • Heat the oil in a frying pan and cook the coley, skin-side down, for about 3 mins. Carefully turn and cook for another 3 mins, then season well with black pepper.
  • Meanwhile, cook the couscous according to packet instructions. Fluff with a fork, then stir through the lemon juice and zest, the parsley and the spring onions. Cook the broccoli in boiling water for 4 mins or until just tender, and drain.
  • Divide the couscous between plates and top with the coley fillets. Garnish with more parsley and spring onions, and serve with the broccoli alongside.
15 mins
4 serving

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