Crispy Lebanese Fish with Cucumber Salad & Orange Saffron Aioli

Crispy Lebanese Fish with Cucumber Salad & Orange Saffron Aioli

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, September 8, 2019.
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Ingredients

Cucumber Salad

  • 1 Lebanese cucumber, diced 1cm
  • 1/2 apple, thinly sliced
  • 1/2 bunch parsley leaves
  • Juice of 1/4 lemon

Couscous

  • 1 pack spiced wholemeal couscous
  • 1/2 cup boiling water
  • 1/2 pack baby spinach, thinly sliced

Fish

  • 1 pack market fish
  • 1 pack Lebanese blend

To Serve

  • 1 pack orange saffron aioli

Steps

  1. Bring a half full kettle to the boil. Prep cucumber salad. In a bowl, toss cucumber salad ingredients with a drizzle of olive oil. Season to taste.
  2. Prep & cook couscous. Place couscous in a heat-proof bowl and add boiling water measure. Cover and leave to steam for 5 minutes, until water has absorbed. Fluff with a fork and toss through spinach. Finish with a drizzle of oil, season to taste and keep warm.
  3. Prep fish. Pat fish dry and remove any scales or bones. Cut larger fillets in half and score skin at 1cm intervals. Season with salt and coat in Lebanese blend.
  4. Cook fish. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish, skin side down for about 3 minutes, until skin is golden. Flip and cook for a further 1-2 minutes, until just cooked through.
  5. Serve couscous with fish, cucumber salad and orange saffron aioli.

Nutritional Information

Energy 2160 kj
516 kcal
Protein 38.6g
Carbohydrate 37.9g
Fat 23.1g