Spiced Fish With Lemon Pistachio Couscous Recipe

About this recipe

A flavorful pescatarian dinner featuring spiced fish fillets served alongside a zesty couscous with pistachios and fresh mint. Perfect for solution seekers looking for a quick yet satisfying meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 800G Sabarot Giant Couscous Pearls, 800G
• 1 Kg Red Onion 1kg
• 100 G Jumbo Garlic 100g
• 180G Fish Said Fred Asc Sea Bream Fillets
• 4 X 135G Birds Eye Steamfresh Super Sunshine Mix 4 Steam Bags
• - Sunita Lemon Juice Organic
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 1.5 Kg Best In Plain Flour 1.5 Kg
• - Mccormick Cumin Powder
• - Jalpur Coriander Powder Dhana Powder
• 500G Greenfields Sweet Smoked Paprika, 500G
• - Knorr Stock Pot Vegetable

Instructions

1. 1. Combine 7 oz couscous, 2 tsp lemon zest, 1/4 cup lemon juice, and 3/4 cup warm water in a medium heatproof bowl. Cover and let stand for 3-5 minutes, or until the liquid is absorbed, fluffing with a fork occasionally.
2. 2. Heat 1 tbsp olive oil in a small saucepan over medium heat. Add 1 finely chopped red onion and 1 minced clove garlic, cooking until the onion is softened. Stir the mixture into the couscous along with 1/4 cup chopped flat parsley. Set aside.
3. 3. In a medium bowl, combine 1 tbsp flour, 1/2 tsp ground cumin, 1/2 tsp ground coriander, and 1 tsp sweet paprika. Coat 8 bream fillets in the flour mixture, shaking off any excess.
4. 4. Heat the remaining 1 tbsp olive oil in a large nonstick frying pan over medium-high heat. Cook the fish fillets for 2-3 minutes on each side, or until browned and just cooked through.
5. 5. Serve the spiced fish immediately with the prepared couscous, steamed vegetables of your choice, and a drizzle of lemon juice.