halibut crusted with couscous recipe

This is what I made for dinner last night. It is taken from the January/February 2006 issue of Weight Watchers Magazine in the UK.

3 1/2 oz low fat plain yoghurt
11/2 medium red chilli finely chopped
zest and juice of 1 lemon
10g fresh flat leaf parsley, chopped finely
50 g cous cous
1cm piece fresh ginger, grated finely
vegetable oil
2 halibut fillets
1 egg beaten

For the cabbage:

1/2 teaspoon olive oil
1/2 red pepper cut into strips
100g mushrooms sliced
125g cabbage shredded
1 garlic clove, crushed
1cm piece fresh ginger, grated
lemon wedges to garnish

Method
Preheat the oven to 180c
To prepare the dip, mix the yogurt with half of the chili, lemon zest and parsley. Mix well adn set aside.
Place the cous cous in a bowl with the ginger, the remaining lemon zest and the lemon juice. Add 125ml boiling water and cover for 5 minutes. Then, using a fork, fluff the couscous with the premaining pasley and season well.
Line a baking tray with foil and add vegetable oil. Dip the non skin sides of the fillets in the beaten egg and place skin-side down on the baking tray. Spoon the cous cous over the halibut and gently press down on top. Bake for about 20 minutes until the fish begins to flake.
Meanwhile, prepare the cabbage. Heat the oil in a large frying pan, add the red pepper and mushrooms and stir fry for 2 minutes. Add the cabbage, garlic, ginger, and chilli and stir fry for two minutes. Pour 25ml water over and cook for a further 5 -6 minutes until the cabbage is soft and tender. Season.
Place the halibut on piles of stir fried cabbage and red pepper, garnish with lemon wedges and serve with the yougurt dip.