1
Preheat oven to gas mark 4.
2
Open up a medium sized Bakewell oven bag.
3
Thinly chop 5 cherry tomatoes, kale, 1 radish and 1 pepper and add to a large bowl.
4
Add to the bowl 100g of couscous, lemon zest from 1 lemon, 20g of pumpkin seeds, 50mls of vegetable stock, salt and pepper. Carefully stir.
5
Add the contents of the bowl into the oven bag.
6
On top of the couscous place the piece of fish.
7
Tie the bag loosely with one of the ties provided.
8
Put the bag in an oven proof dish and place in the centre of the oven (making sure not to touch the sides or heating element in the oven).
9
Cook for 20-25 minutes depending on the size of the fish.
10
When fish is cooked and couscous is fluffy, serve and enjoy 🙂
