Orange Rought and Cous Cous

INGREDIENTS:
2 Orange Roughy Fillets
1/2 sliced red onion
1 tbs of lemon zest
Juice of 1 lemon
One bunch of fresh oregeno
2 tbs of chopped kalamata olives
1/4 cup of feta cheese
1/4 cup sour cream
1 tsp white wine

Israeli Cous Cous
Chicken Stock
White Wine


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PREPARATION:

Cook the Israeli Cous Cous according to package instructions. Use 3/4
of liquid as a chicken stock- the remaining 1/4 use white wine or
lemon juice (added flavor)

Pre heat oven to 400
Place fish on a baking sheet covered with aluminum foil and non stick
spray
Season fish on both sides with salt and pepper
Combine the red onion, lemon zest, olives, oregeno, sour cream and
white wine.
Spread mixture on the fish and top with crumbled feta cheese
Bake for 10-12 minutes
Serve over the Cous Cous, garnish with lemon wedges and sip on some
white wine!

Probably have some salad too.

On Tue, 7 Jul 2009 13:57:43 -0700 (PDT), Chemo the Clown
> wrote:

Sounds good. I had a yummy salad - field greens, jicama sticks,
strawberries, tomato, a little chicken, some boiled egg, and it needed
a little something extra so I thawed some green peas and put them in.
Topped with raspberry vinaigrette and it was delicious!