Pan fried fish with lemon and garlic couscous

Lemon pepper-coated fish fillets are served atop flavourful couscous with a zesty gremolata

  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
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Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe on 21 March 2016. For details and a full breakdown of meal costs, see
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  • 6 brussel sprouts
  • 240 gram couscous
  • 375 millilitre chicken stock, hot
  • 1 onion, finely sliced
  • 1 clove garlic, crushed
  • 1/2 lemon, zest and juice
  • 1 tablespoon capers, chopped
  • 1 lemon, zest
  • 1/2 clove garlic, crushed
  • 1 cup parsley, finely chopped
  • 600 gram fish fillets, skin off
To serve
  • 1/2 lemon, sliced
Pantry items
  • 4 tablespoon oil
  • salt and pepper to taste
  • 1 teaspoon lemon pepper
  • 1 tablespoon butter


  • 1
    Take brussel sprouts, cut in half then thinly slice. Place in a colander and rinse thoroughly. Allow to drain.
  • 2
    Place couscous in a bowl and pour over stock. Mix well and cover. Leave for 5 minutes or until stock has been absorbed, then gently fluff with a fork.
  • 3
    Pour 2 Tbsp oil in a pan, cook onion for 2 minutes then add sprouts. Cook for 4 minutes, then add to the couscous, along with 2 Tbsp oil, garlic, lemon zest, juice and capers. Mix well, taste and season.
  • 4
    Mix lemon zest, garlic, parsley and canola oil together. Taste and season. Set aside until ready to serve.
  • 5
    Cut fillets into four. Season with salt and lemon pepper. Heat butter and remaining oil until bubbling and place fillets in the pan, making sure you hear the sizzle.
  • 6
    Cook until golden (turning only once) for about 4 minutes each side.
To serve
  • 7
    Serve fish on top of couscous, topped with a spoonful of gremolata and a squeeze of lemon.