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Snapper with tomato & parsley couscous
Snapper with tomato & parsley couscous
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
22 minutes
Elevate your tomato couscous with vibrant flavors to pair perfectly with seafood.
Ingredients:
  • 27.30 gm olive oil
  • 1 large red onion, chopped
  • 5.00 gm ground cumin
  • 1 tsp ground coriander
  • 3 garlic cloves, thinly sliced
  • 400g can chopped tomatoes
  • 5.00 gm caster sugar
  • 250g couscous
  • Zest and juice of 1 lemon, plus wedges to serve
  • 250.00 ml flat-leaf parsley leaves
  • 4 x 160g skinless snapper fillets, halved, bones removed
Instructions:
  • In a large frypan, heat 1 tablespoon of oil. Cook the onion over medium-low heat, stirring occasionally, until soft, about 5 minutes. Stir in spices and garlic, and cook for another minute until fragrant. Add tomatoes and sugar, bring to a boil, then let it simmer over medium heat for 1-2 minutes until thickened. Season with sea salt and freshly ground black pepper to taste.
  • In a large bowl, combine the couscous, lemon rind, lemon juice, and 1 cup (250ml) boiling water. Cover and let it sit for 2 minutes, then fluff with a fork. Add the tomato mixture and parsley, season with sea salt and freshly ground black pepper to taste. Keep covered to stay warm. In a large frypan over medium-high heat, heat the remaining 2 teaspoons of oil and cook the fish for 2 minutes on each side.
  • Spoon the flavorful tomato couscous onto individual plates and elegantly layer the tender fish on top.

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