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Middle Eastern Style Baked Fish With Couscous
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 1 tablespoon sweet paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- Pinch of chilli powder
- 375ml (1 1/2 cups) passata (tomato pasta sauce)
- 250ml (1 cup) Massel chicken style liquid stock
- 600g firm white fish fillets (such as ling), cut into 5cm pieces
- Couscous, to serve
- 1 x 200ml ctn natural yoghurt
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