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Moroccan-style fish with olives
Moroccan-style fish with olives
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
Ingredients:
  • 100g kalamata olives
  • 100g green olives
  • 2 ripe tomatoes, quartered, deseeded, diced
  • 187.50 ml roughly chopped fresh continental parsley
  • 2.50 gm ground nutmeg
  • 2.50 gm sweet paprika
  • Good pinch ground cloves
  • 4 (about 175g each) firm white fish fillets or cutlets, (like blue-eye trevalla, barramundi or ling), skin on
  • 1 lemon, thinly sliced crossways
  • 260g (1 1/3 cups) couscous
  • 330ml (1 1/3 cups) boiling water
  • 36.40 gm extra virgin olive oil
  • Fresh lemon juice, to taste
Instructions:
  • Carefully remove the olive flesh from the pit using a small sharp knife.
  • Combine the olive slices, tomatoes, and parsley in a bowl. Mix well and season with salt and pepper to taste. Cover and let sit at room temperature.
  • In a bowl, mix nutmeg, paprika, cloves, salt, and pepper. Place the fish on a plate and evenly sprinkle the spice mixture over both sides.
  • 1. Layer lemon slices at the bottom of a 24cm square microwave-safe dish. Arrange the fish, skin-side down, on top of the lemon slices. Cover loosely with 2 damp paper towels and microwave on Medium power for 10-12 minutes until the fish flakes easily with a fork. Follow package instructions for conventional cooking.
  • Place couscous in a bowl, pour boiling water over it while stirring gently with a fork. Cover and let it sit for 5 minutes until all liquid is absorbed. Fluff the couscous with a fork to separate the grains.
  • Divide the cooked couscous onto plates, layer with lemon and fish. Spoon the olive and tomato mixture on top. Finish with a drizzle of olive oil, a splash of lemon juice, and season with salt and pepper. Serve promptly.

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