ROASTED FISH WITH HARISSA & COUSCOUS

SERVES 4 PREP 10 MINS COOK 35 MINS PER SERVE 2416kj COST $$$$$

1 ¼ cups pearl couscous 2 tbsp olive oil 1 baby fennel bulb, finely chopped, sprigs reserved 2 garlic cloves, crushed 2 tsp baby capers, drained

1/ cup red wine 3 2 x 400g cans cherry tomatoes 1 tbsp harissa paste 2 tsp finely grated lemon zest 1 tsp dried oregano ½ cup fresh breadcrumbs 2 tbsp chopped parsley 600g snapper fillets, sliced lemon wedges, to serve

1 Preheat oven to moderate, 180°C. Cook couscous following packet instructions, set aside.

2 In a large ovenproof frying pan, heat half oil on medium. Saute fennel, garlic and capers 3-4 mins until tender. Season.

3 Add wine, bring to simmer, cook until reduced by half. Stir in tomatoes, half harissa paste, zest and oregano. Bring to boil. Remove from heat.

4 In a medium bowl, combine remaining harissa and oil, breadcrumbs and parsley. Set aside.

5 Gently stir couscous into fennel mixture and arrange fish on top. Season. Sprinkle over harissa crumb mixture.

6 Bake 15-20 mins until fish is cooked when tested. Serve with lemon wedges and reserved fennel sprigs.

TIP EXPERIMENT WITH different grains such as barley instead of arborio rice.