Moroccan Fish with Lemony Butternut Couscous and Cucumber Dip

Steps

1. oven to 200°C. Line an oven tray with baking paper.
2. Toss butternut with olive oil and honey on prepared tray and season with salt. Roast for 15-20 minutes, until soft and starting to caramelise.
3. Bring chicken stock to the boil in a medium pot (with lid on) on high heat. Turn off heat, add couscous, lemon zest and juice, stir well and cover. Allow to sit for 5 minutes. Fluff up with a fork and stir through butter, first measure of salt and spinach.
4. Mix fish spice, flour and second measure of salt together on a plate. Pat fish dry, remove any remaining scales or bones and cut any larger fillets in half. Toss fish pieces in flour/spice mixture until lightly coated.
5. In a small bowl, combine sour cream and cucumber. Season to taste with salt and set aside.
6. When butternut has about 5 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook fish for 2-3 minutes each side, until just cooked through. Gently toss roasted butternut through couscous mixture until combined.
7. divide lemony butternut couscous between plates and top with Moroccan fish and a dollop of cucumber dip.