Roasted catfish with veggie couscous

Ingredients

• 800 g Catfish fillet
• 50 g Mustard
• 1 bunch Chives, fresh
• 1 bunch Parsley, fresh
• 200 g Carrots
• 200 g Broccoli
• 150 g Green peas
• 400 ml Vegetable stock
• 200 g Couscous
• 1 clove Garlic
• 1 tsp Fresh ground salt
• 1/2 pcs Lemon

Method

1. Start with the side dish: boil water in a saucepan, chop the carrots, cut the broccoli into roses and cut them into small pieces. Add a little salt to the water and boil the vegetables for 2 minutes, then drain and put them in ice-cold water.
2. Put the couscous in a bowl and boil it down with double amount of stock, add salt, grate in the garlic, stir and cover.
3. Cut the fish into slices, season with salt and pepper, heat the oil in a pan and fry for 2-2 minutes per side.
4. Mix the cooked vegetables in the couscous and add the peas.
5. Brush the fish thinly with the mustard and roll in the chopped herbs.
6. Plate up the vegetable couscous, top with the fish and serve with a clove of lemon.