Ingredients

Method

• 4 portions dorado, skinned and filleted
• 1 cup organic vegetable stock
• coriander leaves, to garnish
• harissa paste, for serving
For the spicy seasoning, mix together:
• 2 t cumin
• 1 t coriander
• 1 clove garlic, crushed
• 2 T olive oil
• sea salt and freshly ground black pepper, to taste
For the couscous:
• 200 g couscous
• 4 T crimson raisins
• 1 cup organic vegetable stock
• sea salt and freshly ground black pepper
• salted roast almonds, chopped, for scattering

Method

Ingredients

Preheat the oven to 190°C.
Coat the fish in the spicy seasoning. Place in a baking pan, add the vegetable stock and bake for 10 to 15 minutes, or until just cooked but still moist.
To make the couscous: In a saucepan, bring the couscous, raisins and stock to the boil. Turn off the heat, cover and leave for 5 to 10 minutes, or until swollen and soft. Season to taste and scatter with the roast almonds.
To serve: Plate the baked fish alongside spoonfuls of the couscous. Moisten with the pan juices and garnish with coriander.
Serve with the harissa paste on the side.
Cook’s note 1: Add shredded carrot and canned chickpeas to the couscous before heating. Serve the dish with a coriander pesto instead of harissa paste.
Cook's note 2: Harissa paste is a delicious North African spice mix. Find it at delis or farmer's markets or make your own at home.
Leftovers? Make a salad of flaked fish, couscous and torn lettuce. Add a can of rinsed chickpeas and moisten with a garlicky olive oil and lemon dressing with chopped coriander.

TASTE’s take:
Ask your fishmonger to skin the fish for you. Alternatively, assistants at Woolworths fish counters are always cheerfully obliging.