Mixed fish grill with
lemon couscous
Mixed seafood with
lemon couscous >>> This dish is delicious and impressive, yet so easy.
If you're serving the full menu, heat the oven while you make your starter,
place the tray in the oven when you serve the starter and it will be ready at the
exact right time. If you like, you can make the dish in advance, and place it
in the fridge until you're ready to pop it in the oven.
Ingredients:
4 lemons
1 large red onion, or 2 small red onions, peeled and
halved
1 clove garlic, peeled
1 large bunch fresh flat-leaf parsley, stalks reserved
300 g couscous
extra virgin olive oil
600 ml organic vegetable stock, hot
sea salt
freshly ground black pepper
2 sea bass fillets, from sustainable sources, ask your
fishmonger, skin on and pinboned
4 red mullet fillets, from sustainable sources, ask
your fishmonger, skin on and pinboned.
1 bunch fresh mint, leaves picked
12 large raw king prawns, from sustainable sources,
ask your fishmonger, shelled and deveined.
1 large handful clams , from sustainable sources, ask
your fishmonger, cleaned
1 large handful mussels, from sustainable sources, ask
your fishmonger, cleaned
1 pinch cinnamon
400 g tinned plum tomatoes
1 jar roasted red peppers, drained
Method:
1.
This dish is delicious and impressive, yet so
easy. If you're serving the full menu, heat the oven while you make your
starter, place the tray in the oven when you serve the starter and it will be
ready at the exact right time. If you like, you can make the dish in advance,
and place it in the fridge until you're ready to pop it in the oven.
2.
Preheat the oven to 200ºC/400ºF/gas 6. Zest and
juice 2 of the lemons. In a food processor, whiz together the onion, garlic,
all the parsley stalks and half the parsley leaves. When everything's finely
chopped, scoop into a bowl and add the couscous, 3 tablespoons of extra virgin
olive oil and half of the lemon juice. Stir in the hot stock and season well.
Stir again and leave to the side for a couple of minutes.
3.
The fish should pretty much all be prepared by
your fishmonger. Make sure the sea bass fillets are halved and the skin of both
the sea bass and the red mullet is slashed with a sharp knife. Chop a few of
the parsley and mint leaves and stuff them into the slashes – this looks
pretty, flavours the fish and helps to crisp up the skin. Place all the fish
and shellfish into a bowl, drizzle over some extra virgin olive oil, season and
mix together.
4.
Spoon the couscous into a roasting tray or
ovenproof dish. Spread it out, then arrange the fish and shellfish over the
top, in a single layer. Make sure the fillets are placed skin-side up. Drizzle
over the remaining lemon juice, a little more olive oil and sprinkle with half
of the lemon zest.
5.
Cut the remaining 2 lemons in half and put on
top of the couscous. Place in the oven and roast for 15 to 20 minutes, or until
the fish is cooked through and the skin of the fillets is crispy around the
edges.
6.
While your fish is cooking, make the salsa.
Finely chop the remaining parsley and mint leaves and put into a bowl. Add the
cinnamon and remaining lemon zest. Finely chop the plum tomatoes and roasted
peppers and add to the herb mixture. Season, stir and set aside.
7.
Once the fish is cooked, you are ready to
serve. Make sure everyone gets a portion of couscous and a bit of all the
different fish, and spoon over some salsa and garnish with the roasted lemon.