Chermoula-crusted fish with butternut and mint

4 servings Preparation: 15 mins, Cooking: 20 mins By Food24
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Ingredients (17)

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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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.

With butternut couscous.

Words and image: Fairlady

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