KABELJOU WITH LOADED LEMON COUSCOUS
Kabeljou (also known as kob) is one of the most fished game species in South African waters. If allowed to grow to full size, it can be quite large.
I only use farmed kabeljou for cooking, in accordance with the SA Sustainable Seafood Initiative list – and I hope you do too. Kabeljou is quick, easy to prepare and works really well with this loaded couscous salad.
FOR THE KABELJOU:
• Simply drag some kabeljou fillets through seasoned flour and shake off all the excess.
• Heat a pan on high with 50ml (2¾T) oil and 50ml (2¾T) butter. Once hot, place the fillets in the pan.
• Only flip the fish once one side has browned sufficiently. Crack over some pepper, sprinkle with sea salt and add a squeeze of lemon.
• Grill in a pre-heated oven at 220°C for 10 minutes. Top with chopped chives.
FOR THE COUSCOUS, YOU WILL NEED:
375ml (2¾ cups) dried couscous
60ml (4T) flaked almonds
60ml (4T) extra-virgin olive oil
5ml (1 tsp) Dijon mustard
5ml (1 tsp) honey
5ml (1 tsp) fine lemon zest
30ml (2T) freshly squeezed lemon juice
250ml (1 cup) English cucumber, deseeded and diced
1 large tomato, deseeded and diced
125ml (½ cup) chopped blend of fresh parsley, coriander and basil Salt and pepper
• Place the couscous in a bowl. Just cover it with boiling water (don’t pour over too much). Wrap tightly with plastic wrap or a lid and set aside for 2 minutes.
• Flake the couscous with a fork and allow it to cool for about 20 minutes. Meanwhile, toast the almonds in a dry pan (don’t add oil) until crisp and golden.
• Once the couscous is cool, flake it again to remove any lumps. Drizzle with the olive oil and add the rest of the ingredients. Stir gently.