Soused fish with currants and couscousDecember 4, 2013
This heart-healthy seafood dish is ideal as a family dinner or guest impresser!
Ingredients for two people
|3 tbs||olive oil|
|1||red onion, finely diced|
|1||lemon, zested & juiced|
|350 g||white fish|
|1/2||parsley bunch, finely chopped|
For the couscous
Place the couscous in a bowl and boil some water (the water has to be double the amount of your couscous so for example: 300ml of water for 150g of couscous). Pour the boiled water over the couscous, add a dash of olive oil and a good grind of salt and pepper, then stir with a fork and cover the bowl tightly with glad wrap. Leave to sit for 5-10 minutes, then remove wrap and then begin to fluff the couscous with a fork.
For the currants
Heat the olive oil in a pan to medium-high heat. Add the red onion, currants, lemon zest and juice to the pan. Season with salt and pepper and cook for 3 minutes so that the flavours amalgamate. If the lemon juice is overpowering add some more olive oil.
For the fish
Place the flour in a plastic bag and add a good grind of salt and pepper. Add the fish to the bag and toss the fish around until the fish is completely covered in the seasoned mixture. Heat the butter in a pan over medium-high heat. Add the fish to the pan and cook gently on either side for 3 minutes until the fish turns nut brown.
Divide the fish and the quinoa between plates, top with the red onion and currants. Garnish with the parsley and enjoy.
To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au