Moroccan Fish
This Moroccan-inspired fish dish dazzles with an array of subtle spices. To serve, drizzle with olive oil and a squeeze of lemon juice and accompany with rice.
- Recipe serves4
- Preparation Time25 min
- Cooking Time30 min
Ingredients
- 100g pitted black olives, roughly chopped
- 100g pitted green olives, roughly chopped
- 2 ripe tomatoes, quartered, deseeded, diced
- 2tbsps chopped fresh parsley
- 1tsp ground nutmeg
- 1tsp sweet paprika
- A pinch of ground cloves
- About 750g firm white fish fillets like sole
- 1 lemon, thinly sliced crossways
- 250g couscous
- 300ml hot vegetable or fish stock made from a Knorr Stock Cube
- 2tbsps extra virgin olive oil
Method
- Mix the olives, tomatoes and parsley with olive oil and a squeeze of lemon juice in a bowl; cover and set aside.
- Combine spices in bowl and sprinkle the spice mixture evenly over both sides of fish fillets.
- Gently saute the fish pieces in olive oil for 5–10 minutes.
- Meanwhile, make the couscous by placing the grain in a bowl, pouring over the stock. Cover and put aside until all liquid is absorbed. Serve couscous with the fish immediately. Top with olive and tomato mixture.
