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Moroccan pan-fried fish
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Summertime perfection: Fresh fish with a delicious drizzle.
Ingredients:
  • 1 bunch coriander, washed, dried, ends trimmed
  • 5.00 gm ground cumin
  • Pinch of chilli powder
  • 60ml (1/4 cup) fresh lemon juice
  • 80ml (1/3 cup) olive oil
  • 5.00 gm sweet paprika
  • 190g (1 cup) couscous
  • 250ml (1 cup) boiling water
  • 50g (1/3 cup) plain flour
  • 4 (about 700g) firm white fish fillets (such as snapper)
  • 90g baby spinach leaves
Instructions:
  • Combine the coriander, garlic, cumin, chili, lemon zest, lemon juice, oil, and half of the paprika in a food processor and blend until smooth.
  • In a heatproof bowl, pour boiling water over the couscous and let it sit for 5 minutes until all the liquid is absorbed. Fluff up the grains using a fork.
  • Prepare a mixture of flour and the remaining paprika on a plate. Season with salt and pepper. Coat the fish by turning it in the mixture. Shake off any extra coating. Use olive oil spray to coat a large non-stick frying pan and heat over medium heat. Cook the fish for 3-4 minutes on each side until it turns golden brown.
  • On a serving platter, arrange the spinach, then place the fish on top and generously drizzle with the coriander mixture. Serve alongside couscous.

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