Skip to content
Jamie's Mediterranean-style fish stew recipe

Jamie's Mediterranean-style fish stew recipe

17 ratings

Jamie says: "This one-pot wonder is a celebration of succulent fish, summer veg and the classic Mediterranean flavours of olives, garlic and lemon. Ready in just 25 minutes, crispy salmon and fluffy couscous make the base for a delicious meal for 2". See method

  • Serves 2
  • 5 mins to prepare and 20 mins to cook
  • 592 calories / serving
  • Healthy
  • Dairy-free


  • 150g couscous
  • olive oil
  • 1 lemon
  • 2 salmon fillets (120g each), skin on, scaled and pin-boned
  • 2 garlic cloves
  • 2 courgettes
  • 10 kalamata olives (stone in)
  • 400g tin quality plum tomatoes
  • 10g fresh parsley

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    3g 16%
  • Sugars

    13g 14%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 72.9g Protein 38.4g Fibre 6.8g


Jamie Oliver 155x255

  1. Put the couscous in a large heatproof bowl, just cover with boiling water, then add 1 tsp olive oil, a good grating of lemon zest and a pinch of sea salt and black pepper. Cover with a plate and leave to fluff up while you make the stew.
  2. Place the salmon fillets, skin side down, in a dry non-stick frying pan on a medium heat and cook for 2 mins or until the skin starts to sizzle. Flip over, then carefully peel off the skin and place directly into the pan next to the salmon. Cook the salmon for 2 mins to colour, then remove to a plate. Fry the skin for 3 mins more, then remove to the plate with the salmon.
  3. Wipe out the pan and return it to a medium heat with 1 tbsp olive oil. Peel and finely slice the garlic, thinly slice the courgettes and de-stone the olives, then add everything to the pan and cook for 10 mins until soft and sweet. Pour in the plum tomatoes, breaking them up with the back of a spoon. Grate in a little lemon zest, then place the salmon fillets on top of the sauce, cover with a lid and cook for 5 mins or until the salmon is perfectly tender.
  4. Pick and finely chop the parsley leaves, then add most of it to the couscous, fluffing it up with a fork as you go. Divide between 2 bowls, then spoon over the stew and place a salmon fillet on top. Sprinkle over the remaining parsley and top with the crispy salmon skin. Serve with lemon wedges for squeezing over.
See more Jamie Oliver recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.