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Orange-glazed Fish with Moroccan Couscous

You will love the flavours and the tangy citrus glaze.
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Moroccan
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.