Moroccan-style fish with olives

Moroccan-style fish with olives

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  • 0:15 Prep
  • 0:12 Cook
  • 4 Servings
  • Capable cooks

Featured in
Main recipes, Fish recipes


  • 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 1
    Use a small sharp knife to slice the olive flesh from the stone.
  • Step 2
    Place 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 3
    Combine nutmeg, paprika and cloves in bowl. Season with salt and pepper. Place fish on plate and sprinkle spice mixture evenly over both sides.
  • Step 4
    Arrange 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 5
    Meanwhile, 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 6
    To 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


  • 2404 kj


  • 23g

    Fat Total

  • 4g

    Saturated Fat

  • 7g


  • 37g


  • 94mg


  • 903.78mg


  • 3g

    Carbs (sugar)

  • 51g

    Carbs (total)

All nutrition values are per serve


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



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