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!
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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
salt
pepper
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!