Spiced fried fish with lemon pistachio couscous

From the AWW website. I used trevally, it was delicious!

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Heart friendly, Lactose free, Low Carb, Low fat, Low GI
Course: Lunch, Main
Favourite flavours: Easy recipes, Seafood

INGREDIENTS

We used bream, but you can use any firm white fish fillet, such as perch, blue eye or ling.

1 tablespoon plain flour
1½ teaspoons ground cumin
1½ teaspoons ground coriander
1 teaspoon sweet smoked paprika
¼ teaspoon cayenne pepper
8 (800g) bream fillets
1 tablespoon olive oil

Lemon pistachio couscous
1 cup (200g) couscous
¾ cup (180ml) boiling water
2 teaspoons finely grated lemon rind
¼ cup (60ml) lemon juice
½ cup (70g) pistachios
2 teaspoons olive oil
1 clove garlic, crushed
1 small (100g) red onion, chopped finely
½ cup coarsely chopped fresh mint

METHOD

Lemon pistachio couscous

Combine couscous, boiling water, lemon rind and juice in a medium heatproof bowl. Cover; stand about 5 minutes or until liquid is absorbed; fluff with a fork.

Meanwhile, heat a small frying pan; dry-fry pistachios until fragrant. Remove nuts from pan. Heat oil in same pan, add garlic and onion; cook, stirring, until onion is soft. Stir nuts, onion mixture and mint through couscous. Cover to keep warm.


Combine flour and spices in a medium bowl; add fish, rub spice mixture over fish.

Heat oil in large non-stick frying pan; cook fish, in batches, until browned on both sides and cooked as desired.

Serve fish with lemon pistachio couscous and wedges of lemon, if desired.

Not suitable to freeze or microwave.

WINE: Try the fresh, lemony taste of a young semillon with these flavours.