Fish fillet baked under couscous, gluten free

Ingredients

• 900 g Catfish fillets
• 280 g Gluten-free couscous
• 570 ml Water
• 5 tbsp Olive oil
• 100 g Almonds, chopped
• 3 tbsp Parsley, fresh, chopped
• 1 tbsp Lemon juice
• 1 pcs Lemon, sliced thinly
• 1 tbsp Cumin, ground

Method

1. Preheat the oven to 180°C.
2. In a large bowl, combine the couscous, almonds, and cumin then season to taste with salt and pepper.
3. Stir in the 4 tablespoons olive oil and lemon juice.
4. Grease 18x26-cm baking dish with some oil.
5. Arrange the catfish fillets in a single layer in the dish, season with salt and pepper then drizzle with the remaining tablespoon olive oil.
6. Cover the fish with the couscous mixture then arrange the lemon slices on top.
7. Pour the water around the fish, cover with foil, and bake until tender, for about 25 minutes.
8. Top with the parsley before serving.