Chermoula-crusted fish with butternut and mint

Fairlady
4 servings Preparation: 15 mins, Cooking: 20 mins By Food24
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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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