Chermoula Fish with Couscous

1 onion finely chopped

3 tbsp The Good Oil Extra Virgin Rapeseed Oil

3 cloves of garlic crushed

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

½ tsp ground turmeric

½ tsp ground ginger

¼ tsp cayenne pepper

1 preserved lemon flesh discarded and rind finely chipped (see Chef’s tip)

1 handful fresh coriander

1 handful fresh parsley

600 g white fish fillets

1 C couscous

120 g mesclun salad mix

1 lime sliced for serving

In a large bowl, combine the onion, garlic, oil, cumin, coriander, paprika, turmeric, ginger, cayenne pepper, preserved lemon rind, fresh coriander, parsley and a good sprinkle of salt and pepper. Mix well to form a paste.

Pat dry the fish fillets with a paper towel and rub them with the chermoula paste, making sure to coat both sides evenly. Let the fish marinate in the refrigerator for about 30 minutes.

Once the fish is ready to cook prepare the couscous according to packet instructions.

Heat a large frying pan or tagine over medium-high heat. Add a drizzle of The Good Oil Rapeseed oil and cook the fish for about 2-3 minutes on each side, until they develop a golden crust and just cooked through.

Serve the Chermoula fish on a bed of couscous with salad leaves alongside and lime wedges for squeezing.