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Pan-Fried Fish With Couscous Salad

Ingredients 0



Cost Under R95

Serves 4

Preparation Time 15 minutes

Cooking Time 10 minutes

  • 30ml olive oil
  • 4 x 200g portions fish
  • 2 large tomatoes, cut into wedges
  • 1 red onion, finely chopped
  • 1 fennel bulb, finely chopped
  • 1 tin chickpeas, drained and rinsed
  • juice and rind of 1 lemon
  • 250ml raw couscous, cooked according to package instructions
  • 60ml pesto
  • fresh sweet basil, for garnish

1 Heat the oil in a pan and fry the fish for two minutes on each side, until golden brown or cooked through. Season with salt and pepper and remove from heat.

2 Fry the tomatoes, onion, fennel and chickpeas with the lemon juice and rind in the same pan for a minute until warmed through. Mix through the cooked couscous and season with salt and pepper. Serve the fish on the couscous with a spoonful of pesto and add sweet-basil leaves.

Text and image: Home



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