Name: Fish and fennel with cumin and lime couscous
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup (300g) couscous; 1/2 cup (375ml) boiling water; 2 teaspoon cumin seeds grated rind and juice of 1 lime; 2 tablespoon olive oil; 3 baby fennel bulbs, trimmed, each cut into six wedges, small fronds reserved and finely chopped; 4 (200g) white fish fillets, such as blue-eye, skin on, scored

Fish and fennel with cumin and lime couscous

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

1/2 cup (300g) couscous

1/2 cup (375ml) boiling water

2 teaspoon cumin seeds grated rind and juice of 1 lime

2 tablespoon olive oil

3 baby fennel bulbs, trimmed, each cut into six wedges, small fronds reserved and finely chopped

4 (200g) white fish fillets, such as blue-eye, skin on, scored

Method

1.Combine couscous, boiling water and cumin in a bowl. Cover. Stand for 5 minutes. Using a fork, fluff up couscous. Stir in lime rind and juice, half of oil and reserved fennel fronds. Season.

2.Heat a pan on medium-high. Toss fennel and halt of remaining oil, until coated. Season. Cook fennel for 5 minutes, until golden and tender. Transfer to a plate. Cover to keep warm.

3.Brush fish with remaining oil and cook in same pan on medium-high heat for 3-4 minutes each side, until just cooked through. Spoon couscous onto serving plates. Top with fish and fennel, and serve.

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