finely grated rind and juice of 1 orange, plus 1 whole orange
4 thyme sprigs
375 g (12 oz) couscous
400 ml (14 fl oz) hot vegetable stock
finely grated rind and juice of 1/2 lemon
100 g (3 1/2 oz) radishes, thinly sliced
75 g (3 oz) pitted black olives, chopped
handful of flat leaf parsley, chopped
salt and pepper
Place the fish fillets on a lightly oiled baking sheet. Season well, then drizzle over 1 tablespoon of the oil and a little of the orange juice and scatter with the thyme sprigs. Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 15 minutes until just cooked through.
Meanwhile, place the couscous in a large bowl. Pour over the hot stock, cover and leave for 5–10 minutes until all the liquid is absorbed and the couscous has swelled. Add the orange and lemon rind with a little more of the orange juice, the lemon juice and the remaining oil, then leave to cool.
Peel the remaining orange, discarding any white pith, then cut into small pieces and stir through with a fork, breaking up any clumps. Season and add the radishes, olives and parsley just before serving with the fish.