Moroccan Fish
By KnorrThis 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.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
12 total- 2 ripe tomatoes, quartered, deseeded and diced
- 2 tbsp of fresh parsley, chopped
- 1 tsp of sweet paprika
- 250 g of couscous
- 300 ml of hot fish stock made from knorr fish stock pots
- 100 g of pitted black olives, roughly chopped
- 100 g of pitted green olives, roughly chopped
- 1 tsp of ground nutmeg
- 1 pinch of ground cloves
- 750 g of white fish fillets
- 1 lemon, thinly sliced crossways
- 2 tbsp of extra virgin olive oil
Method
4 stepsStep 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.