| | Snapper with tomato & parsley couscous
Snapper with tomato & parsley couscous
Snapper with tomato & parsley couscous 4.3-5 9
  • Calories: 2043 kj
  • Fat: 10g
  • Carbohydrates: 6g

How to Make:

  1. Heat 1 tablespoon of the oil in a large frypan and cook the onion over medium-low heat, stirring, for 5 minutes or until onion is soft. Add spices and garlic, and cook, stirring, for 1 minute or until fragrant. Add tomatoes and sugar, then bring to the boil. Simmer for 1-2 minutes over medium heat until thickened. Season to taste with sea salt and freshly ground black pepper.
  2. Place the couscous, lemon rind and juice, and 1 cup (250ml) boiling water in a large bowl. Cover and stand for 2 minutes, then fluff with a fork. Stir in tomato mixture and parsley, then season to taste with sea salt and freshly ground black pepper. Cover to keep warm. Meanwhile, heat remaining 2 teaspoons of oil in a large frypan over medium-high heat and cook fish for 2 minutes each side.
  3. Divide the tomato couscous among serving plates and top with the fish
Time for preparing:
12 min.
Servings:
4

Ingredients:

  • 1 1/2 tablespoons olive oil
  • 1 large red onion, chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 3 garlic cloves, thinly sliced
  • 400g can chopped tomatoes
  • 1 teaspoon caster sugar
  • 1 1/4 cups (250g) couscous
  • Zest and juice of 1 lemon, plus wedges to serve
  • 1 cup flat-leaf parsley leaves
  • 4 x 160g skinless snapper fillets, halved, bones removed
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