This healthy and fulfilling Fish Casserole is a great way to feed the entire family, with fresh parsley and coriander leaves this dish is very aromatic. Serve with couscous to give a North-African twist to your dinner.
Serves: Four
Time: 50 minutes
Ingredients
- 2 cups of fresh parsley
- 2 cups of fresh coriander
- 3 cloves of garlic, peeled
- 1 whole fresh chilli
- 1 1/2 tablespoon lemon juice
- 1/2 cup of low-fat yoghurt
- 500g fresh barramundi
- 2 1/2 cups of chicken stock
- 1 small red onion, sliced
- 3 teaspoons of curry powder
- 400g canned diced tomatoes, drained
- 1 1/2 dry couscous
Method
Process the parsley, coriander, two cloves of the garlic, chilli, juice and two tablespoons of the yoghurt in a food processor until just combined. Place fish in a shallow dish. Add parsley mixture and turn to coat. Cover and refrigerate for one hour. Bring stock to the boil in a large saucepan. Lightly spray a medium non-stick saucepan with oil and heat over medium heat. Crush remaining garlic clove and add to the pan with the onion. Cook, stirring, until softened. Stir in curry powder and cook for 30 seconds. Add tomatoes and one cup of the stock. Bring to the boil, reduce heat to low and simmer for 10 minutes. Add fish and marinade in pan. Simmer until fish is just cooked. Meanwhile, place couscous and remaining boiling stock in a heatproof bowl. Stir, cover, then allow to stand for five minutes or until liquid is absorbed. Fluff with a fork to separate the grains. Serve casserole with couscous, remaining yogurt and season with freshly ground black pepper.