Name: Moroccan fish with couscous
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: couscous; 250.00 g couscous; 250.00 ml water boiled; 5.00 ml salt; 15.00 ml butter; 500.00 g hake fillets; salt and freshly ground black pepper; 2.00 garlic cloves, crushed; 30.00 ml cumin ground; 30.00 ml paprika; 1.00 red chilli deseeded and chopped; 30.00 ml tomato paste; 65.00 ml lemon juice; 410.00 g tinned tomatoes Italian-style, sliced; 1.00 green pepper cut into strips; 1.00 red pepper or yellow pepper, sliced; fresh coriander or dill, to garnish

Recipe Disclaimer

Tap for method

Ingredients (17)

	couscous
250.00 g	couscous
250.00 ml	water — boiled
5.00 ml	salt
15.00 ml	butter

FISH

500.00 g	hake fillets
	salt and freshly ground black pepper
2.00	garlic — cloves, crushed
30.00 ml	cumin — ground
30.00 ml	paprika
1.00	red chilli — deseeded and chopped
30.00 ml	tomato paste
65.00 ml	lemon juice
410.00 g	tinned tomatoes — Italian-style, sliced
1.00	green pepper — cut into strips
1.00	red pepper — or yellow pepper, sliced
	fresh coriander — or dill, to garnish

Tap for ingredients

Method:

COUSCOUS
Prepare the electric steamer as indicated in the instruction booklet and fill with cold water.
Place the couscous and salt in the rice bowl or any other suitable container and pour in boiling water. Place in a steamer bowl, cover and steam for 15 to 20 minutes or until done.
Stir occasionally with a fork to prevent the grains from sticking together. The couscous is done when the grains are swollen and tender.
Stir in the butter and season with extra salt and pepper if desired. Transfer to a serving platter, cover and keep warm.
FISH
Control the water level of the steamer and add more water if necessary. Season the fish fillets to taste.
Mix the garlic, cumin, paprika, chilli, tomato paste and lemon juice to form a paste and spread the mixture over each fish fillet. Cover with plastic wrap and chill for 30 minutes in the fridge to allow the flavours to develop.
Place half the tomatoes and peppers in the bottom of the rice bowl of the steamer. Season with salt and pepper. Place the fish on top and cover with the remaining tomatoes and peppers. Season to taste and cover with aluminium foil. Place the rice bowl in the steamer bowl, cover with the lid and steam for 30 minutes or until done and the fish flakes easily with a fork.
Transfer the couscous to a large serving platter and carefully place the fish on top. Garnish with coriander leaves or dill and serve immediately.