Grilled Snapper with Sugar Snap Peas and Cherry Tomatoes

Trim and remove tough strings from sugar snap peas. Cut cherry tomatoes in half. Peel and dice garlic. Zest lemon and cut into wedges. Pick parsley leaves and chop, discarding stems.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a medium pot add couscous, 1 cup of water, stock and lemon zest. Bring to a boil, then turn down to simmer for 10 minutes with lid on, stirring occasionally. Couscous is cooked when all liquid has been absorbed. Once cooked, fluff couscous with a fork and season with salt and pepper.

Tip! Add a little more water if all the water has absorbed but the couscous is still too firm.

Pat snapper dry with a paper towel and season both sides with salt and pepper. Heat a frying pan on medium high heat with a drizzle of olive oil. Add snapper to the hot pan and cook for 2-3 minutes each side, or until cooked through and opaque. Remove snapper from the pan and set aside.

Heat the same pan that you cooked the fish, to medium high heat. Add garlic and tomatoes, cook for 2-3 minutes. Add sugar snap peas, cook for 1 minute. Add wine, cook for 1-2 minutes. Add lemon juice from half the lemon, add half the parsley and season with salt and pepper. Add the fish back to the pan and coat in sauce.

Divide couscous and veg between plates. Top with snapper and garnish with remaining parsley. Serve remaining lemon on the side, Enjoy!

Trim and remove tough strings from sugar snap peas. Cut cherry tomatoes in half. Peel and dice garlic. Zest lemon and cut into wedges. Pick parsley leaves and chop, discarding stems.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a medium pot add couscous, 1 cup of water, stock and lemon zest. Bring to a boil, then turn down to simmer for 10 minutes with lid on, stirring occasionally. Couscous is cooked when all liquid has been absorbed. Once cooked, fluff couscous with a fork and season with salt and pepper.

Tip! Add a little more water if all the water has absorbed but the couscous is still too firm.

Pat snapper dry with a paper towel and season both sides with salt and pepper. Heat a frying pan on medium high heat with a drizzle of olive oil. Add snapper to the hot pan and cook for 2-3 minutes each side, or until cooked through and opaque. Remove snapper from the pan and set aside.

Heat the same pan that you cooked the fish, to medium high heat. Add garlic and tomatoes, cook for 2-3 minutes. Add sugar snap peas, cook for 1 minute. Add wine, cook for 1-2 minutes. Add lemon juice from half the lemon, add half the parsley and season with salt and pepper. Add the fish back to the pan and coat in sauce.

Divide couscous and veg between plates. Top with snapper and garnish with remaining parsley. Serve remaining lemon on the side, Enjoy!