Ingredients
Method
1.Preheat oven to 200°C.
2.In a baking dish, toss carrot and fennel with 1 tablespoon oil. Season. Bake for 30-35 minutes until tender. Set aside.
3.In a saucepan, heat 1 tablespoon oil and butter together on medium. Sauté shallots for 3-4 minutes until softened. Add couscous and half the seasoning. Cook, stirring, for 2 minutes until lightly toasted. Mix in stock. Simmer, covered, for 8-10 minutes until liquid is absorbed. Remove from heat. Stir veges and parsley through.
4.In a large frying pan, heat extra butter and remaining oil on high. Sprinkle remaining seasoning evenly over both sides of fish. Cook fish for 3-4 minutes each side until browned and cooked through.
5.Serve fish on a bed of couscous, scattered with parsley and accompanied with lemon wedges.
We used snapper fillets in this recipe.
Note