Recipe

Fish and fennel with cumin and lime couscous

Sep 27, 2013 2:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Fish and fennel with cumin and lime couscous
  • 1/2 cup (300g) couscous
  • 1/2 cup (375ml) boiling water
  • 2 teaspoon cumin seeds grated rind and juice of 1 lime
  • 2 tablespoon olive oil
  • 3 baby fennel bulbs, trimmed, each cut into six wedges, small fronds reserved and finely chopped
  • 4 (200g) white fish fillets, such as blue-eye, skin on, scored

Method

Fish and fennel with cumin and lime couscous
  • 1
    Combine couscous, boiling water and cumin in a bowl. Cover. Stand for 5 minutes. Using a fork, fluff up couscous. Stir in lime rind and juice, half of oil and reserved fennel fronds. Season.
  • 2
    Heat a pan on medium-high. Toss fennel and halt of remaining oil, until coated. Season. Cook fennel for 5 minutes, until golden and tender. Transfer to a plate. Cover to keep warm.
  • 3
    Brush fish with remaining oil and cook in same pan on medium-high heat for 3-4 minutes each side, until just cooked through. Spoon couscous onto serving plates. Top with fish and fennel, and serve.

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