Lemon & herb fish with courgette couscous

• Frozen white fish fillets520g
• Lemons1
• Dried mixed herbsstore cupboard1 tsp (3g)
• Couscous300g
• Courgettes2
• Frozen garden peas150g
• Stock cubes1 cube
• Vegetable oilstore cupboard2 tbsp (30ml)

Plus salt and pepper. About £4.08 for the amounts used.

Method

1. 1

   Put 300g couscous and 150g frozen peas in a bowl, pour over 1 stock cube dissolved in 400ml boiling water, cover and leave for 10 minutes.

2. 2

   Grate 2 courgettes and fry in 1 tbsp oil for 5 minutes. Stir into the couscous with a squeeze of lemon.

3. 3

   Defrost the 520g fish if frozen, season with 1 tsp mixed herbs and salt, and fry in 1 tbsp oil for 3-4 minutes on each side until it flakes easily.

4. 4

   Serve the fish on the couscous with lemon wedges.