BBQ Chermoula-Spiced Basa Fish

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1pcs lemon
• 1clove garlic
• 150g couscous
• 5g chermoula seasoning
• 300g basa fish fillets
• 50g rocket leaves
• 60ml (¼ cup) olive oil
• 200ml boiling water
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the barbecue grill to high (see Don't have a barbie?). Cut the capsicum into 4cm chunks. Finely grate the zest of half the lemon, then juice the half. Cut the remaining lemon into wedges. Crush ½ garlic clove*.
2. Step 2 — Soak couscous
   Put the couscous in a large heatproof bowl, add the lemon zest, half the lemon juice and 2 tsp olive oil, then pour over 200ml boiling water and cover with a plate. Stand for 5 mins or until the water is absorbed. Season with salt and pepper, then fluff with a fork.
3. Step 3 — Prep capsicum and fish
   Meanwhile, put the capsicum in a bowl, drizzle with 2 tsp olive oil and toss to coat. Combine 2 tsp chermoula seasoning and 1 tbs olive oil in a large bowl and season with salt and pepper. Add the fish and turn to coat.
4. Step 4 — Grill capsicum and fish
   Cook the capsicum on the barbecue grill, turning occasionally, for 6-8 mins until softened and charred. Meanwhile, cook the fish on the grill for 3-4 mins each side until browned and cooked through (to test the fish, flake it with a fork; if it comes apart easily, it's cooked). Remove the capsicum and fish from the grill.
5. Step 5 — Serve up
   Put the garlic, remaining lemon juice and 2 tbs mayonnaise in a bowl, season with salt and pepper and stir to combine. Add the grilled capsicum and rocket to the couscous, drizzle with 1 tbs olive oil and toss to combine. Divide the couscous salad and fish among plates. Serve with the lemon aioli and lemon wedges. Enjoy!
6. Step 6 — Don't have a barbie?
   No worries, you can use a chargrill pan or frypan to cook the capsicum and fish – just adjust the cook times!

Allergens

Eier, Gluten, Wheat, Sulfit, Fisch