Moroccan Fish

Fish.  It fills some folk with horror,  others with utter delight.  I fall into the latter category.  I love fish, especially when I find recipes that are fresh and simple and bring out new ways of cooking it.  I am always bursting to give it a go.   This next recipe takes us on a spicy journey to Morocco and I promise you, you will not be disappointed with the stop off.

fish-1

What do I need?

  • 4 x 300 Cod/pollack/or bream fillets (gutted and scaled)
  • Olive oil
  • 1 big pinch of saffron
  • 4 spring onions
  • a few springs of thyme
  • 1 tsp of Harissa, plus a little extra to serve.
  • 1 vegetable stock cube
  • 1 mug (300g) of couscous
  • 1 preserved lemon ( if cannot get preserved lemon grate the rind of one lemon)
  • 70g of dried apricots
  • 6 jarred red peppers
  • 1 pomegranate.

To serve

  • 2 tbsp shelled pistachios
  • 1 tbsp sesame seeds (I used pine nuts instead here)
  • 4 heaped tablespoons of fat free natural yoghurt
  • 1 tsp of rosewater.

What do I do?

  • Boil your kettle.
  • In a blender put the preserved lemons, apricots and peppers and half the coriander in the food processor and blitz until fine. Spoon into a bowl and squeeze the juice of half a pomegranate  into the mix and season to taste. Set the salsa aside until later.
  • Place large frying pan on the heat.
  • Toast the pistachios and sesame seeds (or pine nuts) in the pan for 1 mintue on a dry frying pan and when lightly browned decant into a small bowl and set aside. Place frying pan back on the heat.
  • Score the fish with a crisscross action on both sides down to the bone and season all over with salt and pepper.
  • Add little drop of oil to the frying pan and place the fish into the pan, cooking for 3 minutes on each side.
  • While fish is cooking, put 1 mug of couscous and 2 mugs of boiling water with vegetable stock cube dissolved into a large bowl. Stir and cover bowl with a lid.
  • Cover the saffron in a measuring jug with 150ml of boiling water.
  • Slice your spring onions.
  • Add to the fish along with thyme springs, harissa, and saffron and the saffron soaking water.
  • Scrunch up and wet a sheet of greaseproof paper and tuck it over the fish.

Meanwhile:

  • Spoon yoghurt into a small gown, then marble through with rose water and a little harissa.
  • Fluff up your couscous tip it into a warm colourful platter, squeeze juice of half lemon over couscous and mix through well.
  • Spoon over your previously prepared salsa over the couscous.
  • Lay your Fish on top of the couscous.
  • Spoon over the juices from the frying pan over the fish.
  • scatter over your toasted pistachios/pine nuts /sesame seeds
  • Scatter over the rest of the fresh coriander leaves and one fresh spring onion.
  • Hold the second pomegranate half in the pan of your hand and bash the back with a spoon so the seeds tumble over the couscous and fish.

Serve and enjoy!

(photography by David McClelland)

fish-3

fish-4

Advertisements

Comments

  1. damn it dave is one lucky man…. yum…!

  2. Lovely, really lovely looking dish.
    Best,
    Conor

  3. This looks delicious….will have to make soon!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: