Pan-fried Fish with Lemon Couscous & Saffron Yoghurt
Pan-fried Fish with Lemon Couscous and Saffron Yoghurt
1/4 cup pearl couscous
1/2 head broccoli stalk discarded, finely chopped
1/2 tbsp preserved lemon pith removed and discarded, finely chopped
2 tbsp dried apricots and currants chopped
1/2 capsicum finely diced
1 spring onion white part only, finely sliced
2 tbsp chopped fresh parsley
1/4 cup natural yoghurt
1 Mini Pot saffron powder
1/4 tsp runny honey
150 g fish fillets
Cook pearl couscous in pot of boiling salted water for about 6–8 minutes, until just tender. Drain well and place in a bowl with a drizzle of olive oil to prevent sticking.
In a small bowl mix together yogurt, saffron powder and honey. Re-stir just prior to serving, to further integrate the saffron powder.
Add 2 cups of boiling water from the kettle to the same pot couscous was cooked in. Add broccoli, cover and steam until bright green and tender, 1–2 minutes. Drain well. Add broccoli to couscous with rest of lemon couscous ingredients. Season to taste with salt and pepper.
Pat fish dry with paper towels and remove any remaining scales or bones. Season fish fillets with salt. Heat a drizzle of oil in a medium fry-pan in high heat. Cook fish for 1–2 minutes each side, or until just cooked through. Remove from pan and set aside. TO SERVE, Place lemon couscous on a plate, with fish on the side. Re-stir saffron yogurt and dollop on top of fish.
To serve, place lemon couscous on a plate, with fish on the side. Re-stir saffron yoghurt and dollop on top of fish.