Kabeljou with loaded lemon couscous

Simply drag some kabeljou fillets
through seasoned flour and shake off all the excess flour.

Work on one fillet per person.

Heat a pan on high heat with 50 ml oil
and 50 ml butter.

Once hot, place the fish fillets in the
pan.

Only flip the fish once one side has
browned sufficiently.

Crack over some pepper, sprinkle with
sea salt and add a squeeze of lemon.

Grill in a pre-heated oven at 220°C for
10 mins.

Top with chopped chives.

That’s it.

Place the couscous in a bowl.

Just cover the couscous with boiling
water from the kettle. (Don’t pour over too much.)

Wrap tightly with plastic wrap or a lid,
and set aside for 2 mins.

Flake the couscous with a fork and allow
to cool for about 20 mins.

In the meantime, toast the almonds in a
dry pan (do not add oil) until crispy and golden.

Once the couscous is cool, flake it again
to make sure no lumps are present.

Drizzle with the olive oil, and add the
rest of the ingredients.

Stir gently.

Recipe extract from My Food, My Journey by Lesego Semenya.