Chermoula-crusted fish with butternut and mint

The Chermoula sauce makes a perfect spiced crust for fish.
 
butternut,dinner,recipe,fish,seafood,mint

Recipe from: 7 January 2016
Preparation time: 15 min
Cooking time: 20 min
 
 

Ingredients

 
  • 4x 200
    g
    salmon fillets
  • olive oil
  • CHERMOULA SAUCE:
  • 10
    g
    fresh coriander, chopped
  • 1
    small red chilli, chopped
  • 1/4
    tsp
    smoked paprika
  • 1
    tsp
    ground coriander
  • 1
    tsp
    ground cumin
  • 2
    Tbs
    olive oil
  • 1
    Tbs
    lemon juice
  • sea salt and black pepper
  • BUTTERNUT COUSCOUS:
  • 2
    Tbs
    butter
  • 1
    small butternut, cubed, parboiled
  • 5
    g
    fresh mint
  • 2
    cup
    cooked and seasoned couscous
  • 75
    g
    pomegranate rubies
  • olive oil for drizzling
  • juice of ½ a lemon
Servings: Change Serving
 
 

Method

 
Preheat oven to 180ºC.

Mix together all sauce ingredients. Place fish on a lined baking tray, top with sauce. Season, bake for 7–10 min. Set aside.

Heat a frying pan, add butter and toss in butternut, pan-fry gently until golden brown and cooked through. Season well, allow to cool. Toss with mint, couscous and pomegranate. Drizzle over olive oil and lemon juice.

Serve:

With butternut couscous.

Words and image: Fairlady

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Read more on: butternut  |  dinner  |  recipe  |  fish  |  seafood  |  mint
 

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