Baked Fish and Couscous Salad
Jodi
The salad part of this recipe is great just on it’s own or with other meat.
ingredients
Fish- 1.5kg whole fish
- 110mls olive oil
- 1/2 teaspoon of cayenne pepper (more if needed to taste)
- 2 tablespoons ground cumin
- 2 heaped tablespoons tomato paste
- 4 tablespoons lime juice
- 1 or 2 cups of couscous (depending on number of people to serve)
- mixture of roasted and cooled chopped vegetables (eg potato, pumpkin, eggplant, tomato, mushrooms, sweet potato, parsnip etc)
- chopped goats cheese (or Feta)
- salad greens
- 1/3 cup of lemon juice
- 2 tablespoons olive oil
- 1 clove garlic crushed
- 2 teaspoons grated fresh ginger
- 6 green spring onions chopped
- 1 to 1 1/2 teasp ground cumin
- 1/2 teaspoons ground cinnamon
- 1/2 teaspoons ground tumeric
- 1 fresh small red chilli finely chopped 2 tablespoons freshly chopped coriander
directions
- 1
Combine all marinade ingredients and then marinade fish for 24 hours or overnight turning the fish occasionally. Bake in 200c oven for 25-30 minutes.
- 2
Prepare couscous (mixed with chicken or vegetable stock), place layer in bottom of large salad bowl. Then layer mixture of previously roasted and cooled chopped vegetables. Top with goats cheese (or Feta) and then salad greens on top to finish.
- 3
Combine all salad dressing ingredients and serve in separate jug with salad.
- 4
Serve fish with salad and dressing.
notes
Kirsty, I love this photo of you with Brett and Dean.
Source: Mum
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