Roasted Mediterranean Fish & Vegetables with Couscous - Ainsley Harriott

Ingredients

• 1 red onion, cut into wedges
• 1 large courgette, halved lengthways, cut into 1-inch pieces
• 1 fennel bulb, trimmed, large chunks/sliced, any fonds reserved
• 1 red pepper, deseeded and thickly sliced
• 2 ½ tbsp olive oil
• pinch of chilli flakes (optional)
• 2 sustainable skinless white fish fillets/loins (e.g. cod or haddock)
• 1 large lemon, juice & zest of ½, ½ thinly sliced
• 150g vine cherry tomatoes
• 1 x packet of Ainsley Lemon, Mint & Parsley Couscous
• small handful of basil leaves (or use chopped parsley or mint)