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Snapper with tomato and parsley couscous

Name: Snapper with tomato and parsley couscous
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Ingredients: 1 1/2 tablespoons olive oil; 1 large red onion, chopped; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 3 garlic cloves, thinly sliced; 400g can chopped tomatoes; 1 teaspoon caster sugar; 1 1/4 cups (250g) couscous; Finely grated rind and juice of 1 lemon, plus wedges to serve; 1 cup flat-leaf parsley leaves; 4 x 160g skinless snapper fillets, halved, bones removed

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Snapper with tomato and parsley couscous

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Set on a bed of aromatic couscous, this pan-fried snapper dish is simple and elegant.

1 1/2 tablespoons olive oil
1 large red onion, chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
3 garlic cloves, thinly sliced
400g can chopped tomatoes
1 teaspoon caster sugar
1 1/4 cups (250g) couscous
Finely grated rind and juice of 1 lemon, plus wedges to serve
1 cup flat-leaf parsley leaves
4 x 160g skinless snapper fillets, halved, bones removed

Method

1.

Heat 1 tablespoon of the oil in a large frypan and cook the onion over medium-low heat, stirring, for 5 minutes or until onion is soft. Add spices and garlic, and cook, stirring, for 1 minute or until fragrant. Add tomatoes and sugar, then bring to the boil. Simmer for 1-2 minutes over medium heat until thickened. Season to taste with sea salt and freshly ground black pepper.
2.

Place the couscous, lemon rind and juice, and 1 cup (250ml) boiling water in a large bowl. Cover and stand for 2 minutes, then fluff with a fork. Stir in tomato mixture and parsley, then season to taste with sea salt and freshly ground black pepper. Cover to keep warm. Meanwhile, heat remaining 2 teaspoons of oil in a large frypan over medium-high heat and cook fi sh for 2 minutes each side.
3.

Divide the tomato couscous among serving plates and top with the fish.