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Lemon fish with couscous salad
Lemon fish with couscous salad
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Ingredients:
  • 290g (1 1/2 cups) couscous
  • 375ml (1 1/2 cups) boiling water
  • 3 tsp freshly ground native lemon pepper (MasterFoods brand)
  • 4 (about 175g each) firm white fish fillets (like barramundi or ling)
  • 60ml (1/4 cup) olive oil
  • 1 lemon, rind finely grated, juiced
  • 4.00 gm brown sugar
  • 1 telegraph cucumber, halved lengthways, deseeded, thinly sliced
  • 250g (1 punnet) cherry tomatoes, halved
  • 50g snow pea sprouts, trimmed
  • Lemon wedges, to serve
Instructions:
  • In a large heatproof bowl, gently stir the couscous as you pour in the boiling water. Cover and let it sit for 2-3 minutes until the liquid is absorbed. Fluff the grains with a fork and cool to room temperature before using.
  • In a small bowl, sprinkle lemon pepper. Brush fish fillets with 1 tablespoon of oil and season with 2 teaspoons of lemon pepper. Heat a large frying pan over high heat, then cook fish for 2-3 minutes per side until flaky. Cover to keep warm after removing from heat.
  • Combine the remaining oil and lemon pepper in a screw-top jar. Add lemon rind, 1 tablespoon of lemon juice, and sugar. Shake vigorously to mix everything thoroughly.
  • Combine cucumber, tomatoes, sprouts, and dressing with the couscous. Gently toss to mix. Portion the couscous salad onto plates and place fish on top. Serve with lemon wedges.

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