Baked fish with beetroot and mint salsa

1 Cook frozen hoki fillet according to packet instructions.

2 Meanwhile heat stock to a simmer, add couscous, cover and set aside for 3-4 minutes before adding lemon zest and half the mint and fluffing grains with a fork.

3 Place diced beetroot, spring onion, remaining mint, lemon juice and olive oil in a medium bowl to make salsa; stir to combine.

4 Put hoki and couscous on a plate. Spoon beetroot salsa onto fish; scatter with crumbled ricotta, garnish with mint leaves and serve with rocket.