Ingredients
Method
1.Combine flour and spices in medium bowl, add fish, rub mixture all over fish.
2.Heat oil in large frying pan, cook fish, in batches, until browned and cooked as desired.
3.Make lemon pistachio couscous. Combine couscous, water, rind and juice in medium heatproof bowl. Cover, stand 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Meanwhile, heat small frying pan, dry-fry nuts until fragrant. Remove nuts from pan. Heat oil in same pan, add garlic and onion, cook, stirring, until onion softens. Stir nuts, onion mixture and mint through couscous.
4.Serve fish with couscous.
We used bream fillets here, but you can use any firm white fish fillet, such as perch, blue-eye or ling, if you prefer.
Note
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