Spiced fish with lemon pistachio couscous
This recipe is high in protein with a rich source of good fats from the fish and nuts.
- 20 mins cooking
- Serves 4
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Ingredients
Lemon pistachio couscous
- 1 cup (200g) couscous
- 2 teaspoon finely grated lemon rind
- 1/4 cup (60ml) lemon juice
- 3/4 cup (180ml) boiling water
- 2 teaspoon olive oil
- 1 small red onion, chopped finely
- 1 clove garlic, crushed
- 1/2 cup (70g) shelled pistachios, toasted, chopped coarsely
- 1/2 cup firmly packed fresh mint leaves
Spiced fish with lemon pistachio couscous
- 1 tablespoon plain flour
- 1 1/2 teaspoon ground cumin
- 1 1/2 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 8 bream fillets
- 1 tablespoon olive oil
- lemon wedges, to serve
- steamed vegetables, to serve
Method
Spiced fish with lemon pistachio couscous
- 1To make lemon pistachio couscous, combine couscous, lemon rind, juice and the boiling water in a medium heatproof bowl. Cover; stand for 3-5 minutes or until liquid is absorbed, fluffing with a fork occasionally. Meanwhile, heat the oil in a small saucepan, add onion and garlic, and cook over medium heat until onion softens. Stir onion mixture, pistachios and mint through couscous. Set aside.
- 2Combine flour and spices in a medium bowl. Rub spice mixture all over fish.
- 3Heat half the oil in a large non-stick frying pan. Cook the fish until browned on both sides and just cooked through.
- 4Serve fish immediately with lemon pistachio couscous, lemon wedges and steamed vegetables.
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