Orange-glazed Fish with Moroccan Couscous
You will love the flavours and the tangy citrus glaze.
Servings: 4 people
Equipment
- 2 x Frypan,Heat-proof bowl,
Ingredients
Moroccan Couscous
- 30 ml Cold Pressed Olive Oil
- 1 Capsicums - Red remove seeds and finely dice
- 1 Capsicums - Yellow remove seeds and finely dice
- 1 medium Onions - Red finely diced
- 2 cloves Garlic finely chopped
- 190 grams Couscous
- 2.5 grams Salt
- 200 ml Water - Boiling
- 0.5 medium Cucumber - telegraph diced
- 100 grams Fresh Parsley - Flat-leaf chopped
- 100 grams Fresh Mint chopped
- 150 grams Spinach Leaves - Baby roughly chopped
- 1 knob Butter
- 75 grams Currants - dried
- 100 grams Cheese - Feta crumbled
Orange-glazed Fish
- 600 grams White fish fillet - boneless and skinless
- 1 Orange - zest
- 2 Orange Juice
- 30 grams Butter
Instructions
Moroccan Couscous
- Bring a full kettle to the boil.
- Place the couscous, salt, and 15 ml of the olive oil in a heat proof bowl and pour the boiling water. Mix with a fork then cover. Leave for 5 - 10 minutes until tender.
- Prepare cucumber, parsley, mint, and spinach and place in a large serving bowl.
- Heat the oil in a frypan on medium-high heat. Cook capsicums, onion, and garlic for about 3 minutes, until slightly charred and onion soft.
- Add butter and currants to the couscous and fluff up with a fork. Toss couscous with the capsicum mixture, cucumber, herbs, spinach, and feta. Season to taste.
Orange-glazed Fish
- Pat the fish dry with paper towels, remove any remaining scales or bones, and season with salt. Heat a drizzle of oil in a frypan on medium-high heat. Fry fish for 1 - 2 minutes on each side until just cooked through.
- Add the orange zest and juice and butter in the last 30 seconds of the cook time.
- Allow butter to melt, then spoon orange-butter glaze over the fish.
- Serve the fish on a bed of couscous mixture.
- Garnish with herbs and the orange-glaze.
