Name: Spiced fried fish with lemon pistachio couscous
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: Spiced fried fish; 1 tablespoon plain flour; 1 1/2 teaspoon ground cumin; 1 1/2 teaspoon ground coriander; 1 teaspoon sweet smoked paprika; 1/4 teaspoon cayenne pepper; 8 (800g) bream fillets; 1 tablespoon olive oil; Lemon pistachio couscous; 1 cup (200g) couscous; 3/4 cup (180ml) boiling water; 2 teaspoon finely grated lemon rind; 1/4 cup (60ml) lemon juice; 1/2 cup (70g) pistachios; 2 teaspoon olive oil; 1 clove garlic, crushed; 1 small (100g) red onion, chopped finely; 1/2 cup coarsely chopped fresh mint

Ingredients

Spiced fried fish

1 tablespoon plain flour

1 1/2 teaspoon ground cumin

1 1/2 teaspoon ground coriander

1 teaspoon sweet smoked paprika

1/4 teaspoon cayenne pepper

8 (800g) bream fillets

1 tablespoon olive oil

Lemon pistachio couscous

1 cup (200g) couscous

3/4 cup (180ml) boiling water

2 teaspoon finely grated lemon rind

1/4 cup (60ml) lemon juice

1/2 cup (70g) pistachios

2 teaspoon olive oil

1 clove garlic, crushed

1 small (100g) red onion, chopped finely

1/2 cup coarsely chopped fresh mint

Method

1.For lemon pistachio couscous, combine couscous, boiling water, lemon rind and juice in a medium heatproof bowl. Cover; stand about 5 minutes or until liquid is absorbed; fluff with a fork.

2.Meanwhile, heat a small frying pan; dry-fry pistachios until fragrant. Remove nuts from pan. Heat oil in same pan, add garlic and onion; cook, stirring, until onion is soft. Stir nuts, onion mixture and mint through couscous. Cover to keep warm.

3.Combine flour and spices in a medium bowl; add fish, rub spice mixture over fish.

4.Heat oil in large non-stick frying pan; cook fish, in batches, until browned on both sides and cooked as desired.

5.Serve fish with lemon pistachio couscous and wedges of lemon, if desired.

Not suitable to freeze or microwave. Wine: Try the fresh, lemony taste of a young semillon with these flavours.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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