Name: Pan fried fish with lemon and garlic couscous
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Couscous; 6 brussel sprouts; 240 gram couscous; 375 millilitre chicken stock, hot; 1 onion, finely sliced; 1 clove garlic, crushed; 1/2 lemon, zest and juice; 1 tablespoon capers, chopped; Gremolata; 1 lemon, zest; 1/2 clove garlic, crushed; 1 cup parsley, finely chopped; Fish; 600 gram fish fillets, skin off; To serve; 1/2 lemon, sliced; Pantry items; 4 tablespoon oil; salt and pepper to taste; 1 teaspoon lemon pepper; 1 tablespoon butter

Pan fried fish with lemon and garlic couscous

Lemon pepper-coated fish fillets are served atop flavourful couscous with a zesty gremolata

Skip to Recipe

Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

Couscous

6 brussel sprouts

240 gram couscous

375 millilitre chicken stock, hot

1 onion, finely sliced

1 clove garlic, crushed

1/2 lemon, zest and juice

1 tablespoon capers, chopped

Gremolata

1 lemon, zest

1/2 clove garlic, crushed

1 cup parsley, finely chopped

Fish

600 gram fish fillets, skin off

To serve

1/2 lemon, sliced

Pantry items

4 tablespoon oil

salt and pepper to taste

1 teaspoon lemon pepper

1 tablespoon butter

Method

Couscous

1.Take brussel sprouts, cut in half then thinly slice. Place in a colander and rinse thoroughly. Allow to drain.

2.Place couscous in a bowl and pour over stock. Mix well and cover. Leave for 5 minutes or until stock has been absorbed, then gently fluff with a fork.

3.Pour 2 Tbsp oil in a pan, cook onion for 2 minutes then add sprouts. Cook for 4 minutes, then add to the couscous, along with 2 Tbsp oil, garlic, lemon zest, juice and capers. Mix well, taste and season.

Gremolata

4.Mix lemon zest, garlic, parsley and canola oil together. Taste and season. Set aside until ready to serve.

Fish

5.Cut fillets into four. Season with salt and lemon pepper. Heat butter and remaining oil until bubbling and place fillets in the pan, making sure you hear the sizzle.

6.Cook until golden (turning only once) for about 4 minutes each side.

To serve

7.Serve fish on top of couscous, topped with a spoonful of gremolata and a squeeze of lemon.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook