Lemon Pepper Fish with Smoked Tomato Aioli

Steps

1. Prep & cook veggies. Prep cauliflower. Heat oil in a fry-pan on medium-high heat. Cook cauliflower for 2 minutes. Add corn and first measure of lemon pepper spices to pan and cook for about 4 minutes until cauliflower is tender. Season with salt. Set veggies aside and reserve pan.
2. Cook couscous. Bring stock to the boil in a medium pot on high heat. Once boiling turn off heat, add couscous and salt, stir, cover and leave for 5 minutes, then fluff up grains with a fork.
3. Prep fish. Pat fish dry and remove any remaining bones. Cut into 6cm sized pieces and toss with remaining lemon pepper spices. Season with salt and pepper.
4. Cook fish. Heat oil in a fry-pan on medium-high heat. Cook fish for 2-3 minutes, each side, or until just cooked through.
5. To finish. Fold spinach and cooked veggies through couscous and season to taste with salt and pepper.
6. Serve. Couscous topped with fish and smoked tomato aioli.