Moroccan Fish with Couscous

A simple baked piece of fish can often be bland and uninspiring to eat, however, if marinated in aromatic spices and herbs such a piece of fish can be raised to new heights of deliciousness.

Served with couscous, fresh lemon and black olives, what a delightful meal to enjoy.

15 mins + 2 hrs marinade

20 minutes

150ºC

Ingredients

4 fillets of white fish

- no skin, scales or bones
Marinade
2 cloves of garlic
4 tbsp fresh coriander

- roughly chopped
2 tbsp fresh flat-leaf parsley

- roughly chopped
2 tbsp fresh mint
2 tsp ground cumin
2 tsp ground turmeric
2 tbsp lemon juice
¼ tsp crushed dried chillies
2 tsp olive oil
½ tsp paprika
1 lemon

- rind and juice
2 tbsp cold water
Freshly ground black pepper
Pinch of salt
Couscous
400g instant couscous

- cook as per instructions on the packet
Handful of pistachio nuts

- chopped
Garnish
Fresh lemons
Black olives.

Instructions

Prepare fish fillets:
01 Remove any bones or scales.
Prepare marinade:
02 Place all marinade ingredients in a food processor and pulse to ‘chunky’ puree.
Marinade fish:
03 Place fish in a lightly oiled baking dish, cover well with the spicy puree, and leave to marinate for at least 2 hours in the refrigerator.
Bake:
04 Remove from marinade, lay fish fillets on a lightly buttered or oiled oven proof dish or tray. Cover with tin foil and bake in the oven for 15-20 minutes.
Couscous:
05 Make the couscous as per the instructions on the packet. Mix in a handful of chopped pistachios for crunch.
Serve:
06 Attractively plate the fish fillets with the warm couscous which has been flavoured with chopped pistachio nuts and garnish with plenty of fresh lemons and succulent black olives.