White fish with coconut sauce and mixed pepper couscous

This works well with any white fish fillet; I used basa. I also had some leftover beansprouts in the fridge so I used them as well.

Recipe
Preheat the oven to 200C/400F/Gas 6.
Place the white fish fillet onto a sheet of aluminium foil, drizzle with the oil and season, to taste, with salt and freshly ground black pepper. Pull the sides of the foil together to form a parcel and fold to seal well. Transfer the parcel to a baking tray and bake in the oven for 15-20 minutes, or until the fish is opaque and has cooked through.
Prepare 2 peppers, dicing them, and make up 50g cous cous in a lidded saucepan, adding half of the diced peppers, 2 tbsp olive oil, 1 crumbled chicken stock cube, salt and pepper and just enough boiling water to cover the cous cous. Set aside for 10-15 mins.
Fry the rest of the peppers and 2 chopped spring onions in a pan of melted butter, and add 1 tsp ginger. Add some frozen peas too. Then add 200ml coconut milk and simmer.
To serve, remove the lemon sole from the foil and place it onto a serving plate. Spoon the mixed pepper couscous alongside, then drizzle everything with the coconut sauce.

Fish and Lemon Risotto

This is my favourite fish recipe, as I'm not a huge fan of seafood. I usually buy frozen breaded haddock.

Recipe
Heat oven to 220 degrees and put fish pieces in.
Heat olive oil in a non stick pan and fry 1 onion. Add 2-4 tbsp lemon juice.
Add a clove of garlic.
Add 150g arborio rice.
Make up 3/4 pint veg stock and add it slowly, stirring constantly.
Add a dash of white wine.
Turn the fish over after 15 mins.
Season the risotto with black pepper.
About 5 mins before serving, add two handfuls of rocket into the risotto and stir in.
Garnish with parmesan and fresh rocket.
Variation: use peas instead of rocket. It's cheaper, but you lose the peppery flavour.