Preheat oven to gas mark 4.
Open up a medium sized Bakewell oven bag.
Thinly chop 5 cherry tomatoes, kale, 1 radish and 1 pepper and add to a large bowl.
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.
Add the contents of the bowl into the oven bag.
On top of the couscous place the piece of fish.
Tie the bag loosely with one of the ties provided.
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).
Cook for 20-25 minutes depending on the size of the fish.
When fish is cooked and couscous is fluffy, serve and enjoy 🙂