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Categories:
couscous couscous lemon zest lemon juice pistachios olive oil clove garlic red onion fresh mint couscous flour ground cumin ground coriander sweet smoked paprika cayenne pepper bream fillets olive oil lemon wedges
Viewed: 46 - Published at: 8 years agoIngredients
- None None For the Lemon Pistachio Couscous
- 7 oz couscous
- 2 tsp lemon zest
- 1/4 cup lemon juice
- 2/3 cup pistachios
- 2 tsp olive oil
- 1 clove garlic, minced
- 1 None small red onion, finely chopped
- 1/4 cup fresh mint leaves, roughly chopped
- None None Spiced Fried Fish with Lemon Pistachio Couscous
- 1 tbsp plain flour
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp sweet smoked paprika
- 1/4 tsp cayenne pepper
- 8 (3.5 oz) sea bream fillets
- 1 tbsp olive oil
- None None lemon wedges, to serve
Method
- To make the lemon pistachio couscous, combine couscous, lemon zest, lemon juice and 3/4 cup boiling water in a medium heatproof bowl. Cover and let stand for 5 mins, or until liquid has absorbed. Fluff with a fork.
- Meanwhile, heat a small frying pan over medium heat. Dry-toast pistachios until fragrant. Remove from pan and let cool. Add oil to pan. Cook garlic and onion, stirring, until onion is soft. Stir pistachios, onion mixture and mint into couscous. Cover to keep warm.
- To make the spiced fish, combine flour and spices in a medium bowl. Add fish and turn to coat.
- Heat oil in a large, nonstick frying pan over medium heat. Cook fish, in batches, until browned on both sides and cooked to your liking. Serve with lemon pistachio couscous and lemon wedges.
