Baked spiced fish with couscous
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- Phillippa Cheifitz
- 4
- Easy
- Dairy free Fat conscious Pescatarian
- 15 minutes
- 15 minutes
- Kloovenburg Chardonnay 2008
Ingredients
- 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
Cooking Instructions
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.
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