The Fast Diet Cookbook by Mimi Spencer & Dr. Sarah Schenker

Author:Mimi Spencer & Dr. Sarah Schenker
Language: eng
Format: epub
Publisher: Atria Books

CALORIE COUNT: 364

Says my friend Allegra: “This is just about the healthiest and easiest supper I know. It’s an all-in-one, steam-in-the-bag number, which lets the flavors just hang out and party together without getting busted. The real joy of this is what happens to the couscous, which cooks in the fish juices and greedily absorbs all the aromatics. If you can’t get monkfish, any fresh, white fish will do. The bags can be made up a few hours ahead of time and kept in the fridge.”

Serves 6

9 ounces/250g instant couscous

2 teaspoons ground cumin

1 teaspoon cumin seeds

6 scallions (green onions), thinly sliced

2 preserved lemons, rinds only, coarsely chopped

2 teaspoons/10g coarsely chopped fresh cilantro

18 cherry tomatoes, quartered

Salt and pepper

About 1 3/4 cups water

1 teaspoon saffron threads

3 tablespoons olive oil

Spray oil

2 small bulbs fennel, halved, cored, and sliced

21/2 pounds/1.2kg thick fish fillets (such as monkfish, halibut, or turbot), cut into 6 portions

Preheat the oven to 400°F. Combine the couscous, ground and whole cumin, scallions, preserved lemons, cilantro, and tomatoes in a bowl. Season. Bring 3/4 cup water to a boil; remove from the heat and add the saffron. Let steep for a minute or so. Stir the olive oil and saffron water into the couscous. Take six pieces of foil, each roughly 10 inches square, and spray lightly with oil. Divide the fennel among the sheets. Top with the couscous mixture and the fish. Fold the foil together and crimp tightly on two sides, leaving the top open. Pour 3 tablespoons water into each bag. Seal and place in a baking pan. Bake for 15 to 20 minutes, till the bags are nicely puffed up. Present the bags to your guests (on plates) to eat straight out of the foil—very little washing up!

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