Pan-Fried Chermoula Barramundi

Nutrition per serve

Ingredients

• 2pcs tomato
• 1pcs lemon
• 1clove garlic
• 150g couscous
• 5g chermoula seasoning
• 2pcs barramundi fillets
• 50g rocket leaves
• 30ml olive oil
• 200ml boiling water
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Finely chop the tomatoes. 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 — Cook fish
   Meanwhile, scatter 2 tsp chermoula seasoning over the fish and season with salt and pepper. Heat 2 tsp olive oil in a medium frypan over medium heat. Cook the fish for 3½-4 mins each side until browned and cooked through (see Kitchen 101). Remove from the pan.
4. Step 4 — Make lemon aioli
   Put the garlic, remaining lemon juice and 2 tbs mayonnaise in a bowl, season with salt and pepper and stir to combine.
5. Step 5 — Serve up
   Add the tomato and rocket to the couscous. Drizzle with 1 tbs olive oil and toss to combine. Divide the couscous salad and fish among plates. Top with the lemon aioli and serve with the lemon wedges. Enjoy!
6. Step 6 — Kitchen 101
   Not sure if your fish is cooked through? Simply use a fork or the tip of a knife to take a peek inside the thickest part of the flesh; if it comes apart easily, the fish is cooked.

Allergens

Eier, Gluten, Wheat, Sulfit, Fisch