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- Moroccan Fish…
Ingredients
- 100g pitted black olives , roughly chopped
- 100g pitted green olives , roughly chopped
- 2 ripe tomatoes , quartered, deseeded and diced
- 2 tbsp fresh parsley , chopped
- 1 tsp ground nutmeg
- 1 tsp sweet paprika
- 1 pinch ground cloves
- 750g white fish fillets
- 1 lemon , thinly sliced crossways
- 250g couscous
- 300ml hot fish stock made from Knorr Fish Stock Pots
- 2 tbsp extra virgin olive oil
Method
Step 1
Mix the olives, tomatoes and parsley with olive oil and a squeeze of lemon juice in a bowl; cover and set aside.
Step 2
Combine spices in bowl and sprinkle the spice mixture evenly over both sides of fish fillets.
Step 3
Gently sauté the fish pieces in olive oil for 5–10 minutes.
Step 4
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.
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