Recipe courtesy of Jamie Oliver
Episode: Flash in the Pan
Save Recipe Print
25 min
10 min
15 min
2 servings (for hungry people)



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.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Steamed Asparagus

Recipe courtesy of Food Network Kitchen

Steamed Asparagus

Recipe courtesy of Alton Brown

Steamed Mussels

Recipe courtesy of Tyler Florence

Fish Tacos

Recipe courtesy of Bobby Flay

Fish Piccata

Recipe courtesy of Melissa d'Arabian

Vegetarian Steamed Dumplings

Recipe courtesy of Alton Brown

Fish Fry

Recipe courtesy of Rachael Ray

Fish Tacos

Recipe courtesy of Anne Burrell

Baja Fish Tacos

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories