Smoked Haddock and Couscous Stuffed Peppers

Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

8 ounces smoked haddock, skinned
2 tablespoons milk
4 red, yellow, or green bell peppers, halved and seeded
8 ounces couscous
1 teaspoon olive oil
2 red onions, diced
2 small zucchini, diced
2 tomatoes, diced
1 tablespoon chopped fresh basil
Salt and ground black pepper to taste

Cooking Directions:

1. Preheat oven to 400°F (205°C).
2. Place smoked haddock in a shallow dish and add milk. Cover and bake in the oven for 10 minutes Drain and break into bite sized pieces.
3. Brush peppers very lightly with oil and roast for 10 to 15 minutes, until softened.
4. Cook couscous according to package instructions.
5. Heat 1 teaspoon of oil and cook onions until soft. Add zucchini and cook for another 3 minutes. Add tomatoes and stir.
6. Add the vegetables and fish to the couscous, season with salt and pepper. Add basil leaves and pile entire mixture into the roasted peppers.
7. Serve immediately.

Makes 4 servings.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.