Pan-Fried Fish with Zesty Currant Couscous

Place the couscous in a bowl and pour the boiling water over the couscous, add a dash of olive oil and a good grind of salt and pepper then stir and cover the bowl tightly with cling wrap. Leave to sit for 5-10 minutes. Remove the cling wrap and fluff the couscous with a fork. Set aside and keep warm.

Heat the olive oil in a pan to medium-high temperature. Add the red onion, celery, currants, lemon zest and juice to the pan. Season with salt and pepper and cook for 3-5 minutes until the onion is soft

Place the flour in a plastic bag and add the cumin with a good grind of salt and pepper. Add the fish to the bag and toss the fish around until it is completely covered in the mixture. Heat the butter and a dash of oil in a pan over a medium heat. Add the fish to the pan and cook gently on either side for 3 minutes until the fish turns nut brown.