recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
gourmet-style entrée takes less than forty
minutes to make and twenty minutes of that is
maintenance free. Serve with a mixed green salad
and a cold glass of Nestea".
tablespoon olive oil
1 small onion, thinly sliced
2 cans (14 1/2oz) diced tomatoes
1 vegetable bouillon cube
1 pound firm white fish fillets
1 3/4 cups frozen green beans
1/4 cup sliced ripe olives, drained
2 cups hot cooked couscous
1/4 cup crumbled feta cheese
oil in large skillet. Add onion and cook, stirring
occasionally, until tender.
in tomatoes and bouillon and cook, stirring
occasionally, until bouillon is dissolved.
fish over sauce and spoon some sauce over fish.
Reduce heat to low; cover and cook for 15 to
20 minutes or until fish flakes easily when
tested with a fork.
Distribute beans and olives over fish, cover
and cook for 5 minutes or until beans are tender.
with couscous and sprinkle with cheese.