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Mixed fish grill with lemon couscous
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Total Time:
35 minutes
Grilled fish over zesty garlic lemon couscous - impressive and effortless.
Ingredients:
  • 4 lemons
  • 1 large red onion or 2 small red onions, peeled and halved
  • 1 clove garlic peeled
  • 1 large bunch fresh flat-leaf parsley stalks reserved
  • 300 g couscous
  • extra virgin olive oil
  • 600 ml organic vegetable stock hot
  • sea salt
  • freshly ground black pepper
  • 2 sea bass fillets from sustainable sources, ask your fishmonger, skin on and pinboned
  • 4 red mullet fillets from sustainable sources, ask your fishmonger, skin on and pinboned
  • 1 bunch fresh mint leaves picked
  • 12 large raw king prawns from sustainable sources, ask your fishmonger, shelled and deveined
  • 1 large handful clams from sustainable sources, ask your fishmonger, cleaned
  • 1 large handful mussels from sustainable sources, ask your fishmonger, cleaned
  • 1 pinch cinnamon
  • 400 g tinned plum tomatoes
  • 1 jar roasted red peppers drained
Instructions:
  • Preheat the oven. Zest and juice lemons. Blend onion, garlic, parsley stalks, and half of parsley leaves. Transfer to a bowl, add couscous, olive oil, and half of lemon juice. Mix with hot stock and season. Prepare fish. Stuff slashes with parsley and mint. Mix fish with olive oil and season. Spread couscous in a dish, place fish over it. Drizzle with lemon juice, olive oil, and lemon zest. Roast. Make salsa with remaining ingredients. Serve fish over couscous with salsa and roasted lemon.

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