Zesty Fish with Almonds & Spiced Couscous
Do you ever get the feeling that, beyond all the chopping, cooking is a bit like magic? There’s certainly an element of alchemy seeing the hard grains of couscous in this dish transform into fluffy peaks full of tasty spice, or in opening the papillote wrapping of this barramundi to festoon it with tumbling almonds and parsley, falling through perfumed steam. Forget TV, tonight’s entertainment is all here on your plate!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½
long red chilli
½
orange
1 clove
garlic
2 tsp
Moroccan spice mix
2 fillet
Monkfish
(Contains: Fish;)
½
red onion
1
zucchini
½ cup
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 tbs
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
½ bunch
parsley
Not included in your delivery
1 tbs
olive oil
½ cup
boiling water
Utensils
Cooking Steps
Preheat the oven to 180°C/160°C fan-forced. To prepare the ingredients, finely slice and deseed the long red chilli. Finely chop the red onion and parsley, and cut the zucchini into half moons. Zest and juice the orange, and peel and crush the garlic.
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.
Place the parcels on plates, open slightly and top with the flaked almonds and the freshly chopped parsley. Serve with your Moroccan couscous.
