Spiced Fresh Haddock with Lemon Couscous
Serves 4 // Cooking Time: 30 minutes
Ingredients:
4 Haddock Fillets
2 Tbsp. Harissa Paste
350g Couscous
1 Lemon (Juice & Zest)
120g Greek Yogurt
1 Clove Garlic (Minced)
40g Fresh Mint (Finely Chopped)
200g Chery Tomatoes (Diced)
1 Medium Red Onion (Diced)
50g Chives (Finely Chopped)
2 Tbsp. Extra Virgin Olive Oil
Salt & Pepper to taste
Method:
For the lemon couscous: Bring 350ml water to the boil and once boiling, remove from the heat. Add the couscous, ensuring a 1:1 ratio of water to couscous.
Add the juice and zest of ½ a lemon and salt and pepper to taste and mix to combine. Cover with a lid and allow to sit for 5 minutes. Once the water has been absorbed, gently fluff the couscous with a fork.
For the yogurt and garlic dressing: Combine Greek yogurt, minced garlic and fresh mint and set aside.
For the tomato and red onion salad: Combine cherry tomatoes, red onion, juice and zest of ½ a lemon, chives and 1 tbsp. olive oil.
For the spiced haddock: spread harissa paste over the flesh side of the haddock. Heat 1 tbsp. olive oil in a pan and add the fish skin-side down. Cook for 4-5 minutes or until the skin of the fish is crispy.
Turn using a fish slice and cook for a further 2-3 minutes on the other side until the fish flakes easily with a fork.
Serve with couscous, tomato and red onion salad and yogurt and garlic dressing.
