Quick & Easy

Pan fried fish with lemon and garlic couscous

Lemon pepper-coated fish fillets are served atop flavourful couscous with a zesty gremolata
Pan fried fish with lemon and garlic couscous
4
20M
15M
35M

Ingredients

Couscous
Gremolata
Fish
To serve
Pantry items

Method

Couscous

1.Take brussel sprouts, cut in half then thinly slice. Place in a colander and rinse thoroughly. Allow to drain.
2.Place couscous in a bowl and pour over stock. Mix well and cover. Leave for 5 minutes or until stock has been absorbed, then gently fluff with a fork.
3.Pour 2 Tbsp oil in a pan, cook onion for 2 minutes then add sprouts. Cook for 4 minutes, then add to the couscous, along with 2 Tbsp oil, garlic, lemon zest, juice and capers. Mix well, taste and season.

Gremolata

4.Mix lemon zest, garlic, parsley and canola oil together. Taste and season. Set aside until ready to serve.

Fish

5.Cut fillets into four. Season with salt and lemon pepper. Heat butter and remaining oil until bubbling and place fillets in the pan, making sure you hear the sizzle.
6.Cook until golden (turning only once) for about 4 minutes each side.

To serve

7.Serve fish on top of couscous, topped with a spoonful of gremolata and a squeeze of lemon.

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