Moroccan fish with fennel and carrot Israeli couscous

This healthy recipe sees Moroccan spiced pan-fried fish served with Israeli couscous for an easy dinner that's ready in just under an hour. Enjoy for a simple, delicious family meal

By Jennene Plummer
  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


  • 2 carrots, halved, sliced
  • 1 fennel bulb, trimmed, coarsely chopped
  • 1/4 cup olive oil
  • 40 gram butter, plus 1 tablespoon extra
  • 2 shallots, finely chopped
  • 250 gram pearl couscous
  • 2 tablespoon Moroccan seasoning
  • 2 cup chicken stock
  • 1/2 cup chopped parsley leaves
  • 4 x 150g firm white fish fillets
  • lemon wedges, parsley leaves to serve


  • 1
    Preheat oven to 200°C.
  • 2
    In a baking dish, toss carrot and fennel with 1 tablespoon oil. Season. Bake for 30-35 minutes until tender. Set aside.
  • 3
    In a saucepan, heat 1 tablespoon oil and butter together on medium. Sauté shallots for 3-4 minutes until softened. Add couscous and half the seasoning. Cook, stirring, for 2 minutes until lightly toasted. Mix in stock. Simmer, covered, for 8-10 minutes until liquid is absorbed. Remove from heat. Stir veges and parsley through.
  • 4
    In a large frying pan, heat extra butter and remaining oil on high. Sprinkle remaining seasoning evenly over both sides of fish. Cook fish for 3-4 minutes each side until browned and cooked through.
  • 5
    Serve fish on a bed of couscous, scattered with parsley and accompanied with lemon wedges.


We used snapper fillets in this recipe.