Recipe courtesy of Jamie Oliver
Episode: Flash in the Pan
Total:
25 min
Active:
10 min
Yield:
2 servings (for hungry people)
Level:
Easy

Ingredients

Directions

Put the couscous in a bowl and cover with tepid water. It will soften and double in size.

Heat a medium-sized saucepan on a low heat, and saute the onion, garlic and chopped chiles in oil. Pound in the mortar the salt, fennel and cumin seeds, coriander seeds and cinnamon. Add to the onion with the butter, then once melted add the finely sliced coriander stalks and the couscous. Break it up with your spoon.

Turn the heat down to a very low heat, and add the fish, skin side up. Drizzle with olive oil, a bit of salt and pepper and throw in the lemon, cut in halves. Cover with some wet greaseproof paper, and cook for 15 minutes.

To serve, sprinkle with the coriander leaves and sliced chile; squeeze the lemon halves, dollop on some creme fraiche and drizzle with olive oil.

Cook's Note

The fish is steamed on top of the couscous in this dish so all the lovely cooking juices are soaked up making the couscous extra tasty.

IDEAS YOU'LL LOVE

Fish Tacos

Recipe courtesy of Bobby Flay

The Ultimate Fish Tacos

Recipe courtesy of Tyler Florence

Steamed Whole Fish

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Whole Steamed Fish

Recipe courtesy of Ming Tsai

Steamed Fish with Ginger

Recipe courtesy of Food Network Kitchen

Asian Steamed Fish

Recipe courtesy of Food Network Kitchen

Steamed Fish with Scallion Soy Sauce

Recipe courtesy of Jamie Tiampo

Steamed Flying Fish and Cou-Cou

Recipe courtesy of Paul Norville

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking