Southern Spiced Ling
with Coriander Couscous & Lime Yoghurt Crema
- Gluten
- Wheat
- Fish
- Milk
- May contain traces of allergens
- Soy
There are plenty of fish in the sea they say, but none quite like this Southern ling, we say! This dish is super healthy and bursting with big, citrusy flavours. There won’t be any need to fish for compliments tonight!
Ingredients
1 clove
garlic
1 sachet
Southern Bayou Spice Blend
1 packet
Ling
(Contains: Fish;)
1 unit
zucchini
1 tin
sweetcorn
½ cube
vegetable stock
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 unit
lime
1 tub
Greek-style yoghurt
(Contains: Milk;)
1 bunch
coriander
Not included in your delivery
olive oil
2 tsp
plain flour
(Contains: Gluten, Wheat;)
1 cup
water (for the couscous)
Utensils
Cooking Steps
Dice the zucchini. Drain the sweetcorn. Heat a drizzle of olive oil in a medium frying pan over a high heat. Once hot, add the zucchini and sweetcorn and cook, stirring, for 5-6 minutes, or until lightly charred. TIP: Cover the pan if the corn kernels start popping out! Transfer to a medium bowl and set aside.
While the veg is cooking, add the water (for the couscous) to a medium saucepan, crumble in the vegetable stock cube (use suggested amount) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Leave for 5 minutes, or until all the water is absorbed. Fluff up with a fork and set aside.
Peel and crush the garlic. Combine the Southern Bayou spice blend and plain flour in a second medium bowl. Add 1/2 the garlic, the ling and a drizzle of olive oil to the bowl and toss to coat.
Return the medium frying pan to a medium-high heat with a drizzle of olive oil. Add the ling and cook for 2-3 minutes on each side, or until just cooked through. TIP: The fish is cooked when it turns from translucent to white in the centre.
While the fish is cooking, juice the lime to get 2 tsp (for 2 people) / 1 tbs (for 4 people). Add the Greek yoghurt, a pinch of garlic and the lime juice to a small bowl. TIP: Add as little or as much lime juice and raw garlic depending on your taste preference! Stir to combine and season to taste with a pinch of salt and pepper.
Finely chop the coriander (reserve some for a garnish!). Stir the coriander through the couscous.
Divide the coriander couscous between plates. Top with the southern spiced ling, charred veg and a dollop of the lime yoghurt crema. Garnish with the reserved coriander.
