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Sunday, April 25, 2010

Fish on couscous

This is a one dish meal ideal to make when kitchen fatigue hits. Couscous is the grain of choice when I am hard pressed for time. Serving the dish straight from the pan ups the fancy factor a notch, plus giving it a Mediterranean feel. Now all I need to make it complete would be some white wine and Spanish music.

Serves 3.

1 cup couscous
1 cup water
1 tablespoon olive oil
1 tsp sea salt

3 onions, chopped
3 pieces sundried tomatoes, chopped

3 fish fillets

Prepare couscous by bringing water, salt and oil to a boil. Pour in couscous, turn off heat and cover for 5 minutes. Fluff with a fork to loosen grains. Set aside.

Heat a shallow pan with 2 tablespoons of olive oil. Fry onion and tomatoes on medium heat, until onion is translucent. On the bed of onion, pour couscous and place fillet on top of the couscous. Cover and steam on medium heat for 10 minutes. Garnish with basil flowers. Serve from the pan, with generous dollops of cold yoghurt and lemon juice.

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