| | Moroccan pan-fried fish
Moroccan pan-fried fish
Moroccan pan-fried fish 4.3-5 9
  • Calories: 2280 kj
  • Fat: 23g
  • Carbohydrates: 2g

How to Make:

  1. Place the coriander, garlic, cumin, chilli, lemon rind, lemon juice, oil and half the paprika in the bowl of a food processor and process until smooth.
  2. Place couscous in a heatproof bowl. Pour over the boiling water and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate grains.
  3. Meanwhile, combine the flour and remaining paprika on a plate. Season with salt and pepper. Add the fish and turn to coat. Shake off excess. Spray a large non-stick frying pan with olive oil spray and place over medium heat. Add the fish and cook for 3-4 minutes each side or until golden brown.
  4. Place the spinach on a serving platter. Top with the fish and drizzle over the coriander mixture. Serve with couscous.
Time for preparing:
10 min.


  • 1 bunch coriander, washed, dried, ends trimmed
  • 3 garlic cloves, peeled
  • 2 teaspoons ground cumin
  • Pinch of chilli powder
  • 2 teaspoons finely grated lemon rind
  • 60ml (1/4 cup) fresh lemon juice
  • 80ml (1/3 cup) olive oil
  • 2 teaspoons sweet paprika
  • 190g (1 cup) couscous
  • 250ml (1 cup) boiling water
  • 50g (1/3 cup) plain flour
  • 4 (about 700g) firm white fish fillets (such as snapper)
  • Olive oil spray
  • 90g baby spinach leaves