Moroccan spiced fish with couscous and raisin salad
4 serves
30 m
10 m
Ingredients
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 garlic clove, crushed
- 2 teaspoons olive oil
- 1 teaspoon finely grated lemon rind
- 2 tablespoons lemon juice
- 4 x 200 g boneless fish fillets (eg ling or snapper)
- Olive oil spray
- Lemon wedges, to serve
Couscous salad
- ½ cup couscous
- ¼ cup raisins
- ¼ cup no added sugar dried cranberries
- 2 tablespoons pine nuts, toasted
- 4 spring onions, finely chopped
- 1 large green capsicum, finely diced
- 3 cups (180 g) bean sprouts, trimmed
- 180 g baby rocket
- 1 cup roughly chopped coriander leaves
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Cracked black pepper, to season
Method
Step 1
Combine the turmeric, cumin, coriander, garlic, oil, rind and juice in shallow ceramic dish. Coat both sides of the fish fillets in the spicemixture. Cover and refrigerate for up to 30 minutes, but no longer.
Step 2
For the couscous salad, place the couscous in a heatproof bowl. Pour over ½ cup boiling water. Cover and set aside for 5 to 10 minutes or until couscous has absorbed the water. Fluff grains with a fork. Place the couscous, raisins, cranberries, pine nuts, spring onions, capsicum, bean sprouts, rocket, coriander, oil and juice in a large bowl. Season with pepper and toss well to combine.
Step 3
Heat a large non-stick frying pan or barbecue flat-plate on medium heat. Spray lightly with oil. Add fish fillets and cook for 2-3 minutes on each side, depending on thickness of fillets, until golden and cooked through.
Step 4
Spoon the couscous salad onto serving plates and top with fish. Serve with lemon.
