Pan-Fried Fish with Zesty Currant Couscous
- Gluten
- Wheat
- Fish
- May contain traces of allergens
- Soy
This dish is fish perfection. Spiced with cumin, lightly dusted in flour and cooked to golden perfection in a little butter and olive oil, it pairs perfectly with the sweet currants and zesty lemon of the couscous. You’ll definitely be filing this one under HelloFresh favourites!
Ingredients
150 g
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1
red onion
2 stalk
celery
50 g
dried currants
1
lemon
1 tsp
cumin
2 fillet
Freshwater Snapper
(Contains: Fish;)
1 tbs
coriander
Not included in your delivery
salt
pepper
Utensils
Cooking Steps
To prepare the ingredients, finely dice the red onion, celery and coriander. Zest and juice the lemon.
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.
Stir the red onion mix and coriander through the couscous. Divide the fish and couscous between plates. Enjoy!
