- 100g kalamata olives
- 100g green olives
- 2 ripe tomatoes, quartered, deseeded, diced
- 3/4 cup roughly chopped fresh continental parsley
- Salt & freshly ground black pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon sweet paprika
- Good pinch ground cloves
- 4 (about 175g each) firm white fish fillets or cutlets, (like blue-eye trevalla, barramundi or ling), skin on
- 1 lemon, thinly sliced crossways
- 260g (1 1/3 cups) couscous
- 330ml (1 1/3 cups) boiling water
- 2 tablespoons extra virgin olive oil
- Fresh lemon juice, to taste
- Step 1Use a small sharp knife to slice the olive flesh from the stone.
- Step 2Place the olive slices, tomatoes and parsley in bowl, and toss to combine. Taste and season with salt and pepper. Cover and set aside at room temperature.
- Step 3Combine nutmeg, paprika and cloves in bowl. Season with salt and pepper. Place fish on plate and sprinkle spice mixture evenly over both sides.
- Step 4Arrange lemon slices in a single layer over the base of shallow 24cm square microwave-safe dish. Place the fish, skin-side down, in a single layer on top of the lemon slices. Loosely cover with 2 sheets of damp paper towel and cook on Medium/500watts/50% for 10-12 minutes or until the fish flakes when tested with a fork. (See conventional cooking instructions.)
- Step 5Meanwhile, place the couscous in a medium heatproof bowl and pour over the boiling water while stirring with a fork. Cover and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains.
- Step 6To serve, divide couscous among serving plates, add lemon and fish. Top with the olive and tomato mixture. Drizzle with olive oil and a squeeze of lemon juice. Season with salt and pepper and serve immediately.
- Low carb
- Low sugar
For conventional cooking: Line 2 medium or 1 large bamboo steamer basket/s with non-stick baking paper. Arrange lemon slices in a single layer over base of bamboo steamer basket/s. Place fish, skin-side down, in a single layer on top of lemon slices. Bring about 5cm of water to boil in a wok over medium heat. Place steamer/s in the wok and cover with steamer lid. Cook for 7-10 minutes or until the fish flakes when tested with a fork.
- Author: Janelle Bloom
- Publication: Australian Good Taste