Ingredients
Method
1.Rinse fish fillets and pat dry. Cut into manageable pieces.
2.Soften one-third of the butter and mix with preserved lemon and parsley.
3.Melt remaining butter and toss with fish, adding black pepper and lemon thyme or tarragon. Cook fish fillets on a preheated barbecue hotplate over medium–high heat until golden, then turn and cook other side until fish is nearly cooked through.
4.Have couscous ready to go and softened lemon butter on the point of melting. To cook moghrabieh couscous, plunge into a saucepan of gently boiling water and cook for about 20 minutes, until tender but still with a little resilience – it mustn’t be mushy. For Israeli couscous, cook for around 5 minutes. Drain couscous when it’s ready, tip into a bowl and mix in salt and extra virgin olive oil.
5.Spoon couscous onto serving plates and top with fish. Spoon over lemon butter and serve immediately.
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