Zesty Fish with Almonds & Spiced Couscous

Prepare the marinade by combining the long red chilli, half of the olive oil, half of the orange zest, half of the orange juice, half of the garlic and half of the Moroccan spice mix in a small bowl and mix together. Add the monkfish fillets and rub the Moroccan marinade into the flesh.

To prepare your papillotes, rip equal sized sheets of foil and baking paper for each serving of fish and place together. Distribute the fish and marinade equally onto the baking paper side and wrap to enclose, the foil should be on the outside and will help to generate heat and cook the fish whilst in the oven. Place the parcels into the oven for 20 minutes or until the fish is cooked through.

While the fish is cooking, heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the red onion and zucchini and cook for 3 minutes. Add the remaining garlic and Moroccan spice and combine well. Cook for a further 1 minute or until fragrant.

Place the couscous and the boiling water with the remaining orange zest and juice in a bowl. Stir with a fork, and then cover with cling wrap and leave to sit for 5-10 minutes. Uncover the couscous and fluff with a fork. Stir through the onion and zucchini mixture. Season with salt and pepper, if needed.