Name: Chermoula-crusted fish with butternut and mint
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 4x 200 g salmon fillets; fresh chillies 573; 10 g fresh coriander chopped; 1 red chilli small, chopped; 1/4 tsp paprika smoked; 1 tsp coriander ground; 1 tsp cumin ground; 2 Tbs fresh chillies 573; 1 Tbs lemon juice; sea salt and freshly ground black pepper; 2 Tbs butter; 1 butternut small, cubed and parboiled; 5 g fresh mint; 2 cup couscous cooked and seasoned; 75 g pomegranate rubies; olive oil for drizzling; lemon halved, juice only

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Ingredients (17)

4x 200 g	salmon — fillets
	fresh chillies — 573

CHERMOULA SAUCE:

10 g	fresh coriander — chopped
1	red chilli — small, chopped
1/4 tsp	paprika — smoked
1 tsp	coriander — ground
1 tsp	cumin — ground
2 Tbs	fresh chillies — 573
1 Tbs	lemon juice
	sea salt and freshly ground black pepper

BUTTERNUT COUSCOUS:

2 Tbs	butter
1	butternut — small, cubed and parboiled
5 g	fresh mint
2 cup	couscous — cooked and seasoned
75 g	pomegranate rubies
	olive oil — for drizzling
	lemon — halved, juice only

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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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