Spanish Crumbed Fish with Red Pepper Cous Cous

Name: Spanish Crumbed Fish with Red Pepper Cous Cous
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1/3 cup extra-virgin olive oil; 2 tsp Gewürzhaus Spanish Skewer &amp; BBQ Spice; 1 garlic clove, crushed; 4 white fish fillets (eg. rockling, snapper, barramundi); 5 long sweet red peppers; 1/3 cup extra-virgin olive oil; 1 tsp Gewürzhaus Spanish Skewer &amp; BBQ Spice; 2 cups vegetable stock; ½ tsp Spanish Skewer &amp; BBQ Spice; 1 1/2 cups pearl cous cous; 500g green beans; Handful of chopped parsley; Extra-virgin olive oil; 200g panko breadcrumbs; Fresh parsley, roughly chopped; ½ tsp Spanish Skewer &amp; BBQ Spice; Extra-virgin olive oil, for drizzling; Lemon wedges

Medium

25mins

Spanish Crumbed Fish with Red Pepper Cous Cous

Rated 4.2 stars by 6 users

Cuisine

Mediterranean

Servings

Prep Time

30 minutes

Cook Time

25 minutes

Image of Spanish Crumbed Fish with Red Pepper Cous Cous

Ingredients

For the fish marinade

1/3 cup extra-virgin olive oil
2 tsp Gewürzhaus Spanish Skewer & BBQ Spice
1 garlic clove, crushed
4 white fish fillets (eg. rockling, snapper, barramundi)

For the red pepper sauce

5 long sweet red peppers
1/3 cup extra-virgin olive oil
1 tsp Gewürzhaus Spanish Skewer & BBQ Spice

For the cous cous salad

2 cups vegetable stock
½ tsp Spanish Skewer & BBQ Spice
1 1/2 cups pearl cous cous
500g green beans
Handful of chopped parsley
Extra-virgin olive oil

For the crumbed fish

200g panko breadcrumbs
Fresh parsley, roughly chopped
½ tsp Spanish Skewer & BBQ Spice
Extra-virgin olive oil, for drizzling

To serve

Lemon wedges

Directions

To make the marinade, mix the oil, Spanish Skewer & BBQ Spice and garlic in a large bowl and coat the fish fillets with it. Cover the bowl and set aside.
Preheat the oven to 180˚C and line a baking tray with a baking mat. Set aside.
To make the red pepper sauce, place the red peppers on a hot grill pan, turning every now and then, until the outer skin has blackened. Transfer them to a bowl and cover with a plate for 5-10 minutes. Then, peel the peppers and set two aside.
Add the remaining three red peppers, oil and Spanish Skewer & BBQ Spice to a blender and blitz into a smooth sauce. Season to taste and set aside.
To prepare the cous cous salad, add the stock and Spanish Skewer & BBQ Spice to a pot. Let it come to a boil, then add the cous cous and reduce to a simmer, stirring occasionally. Cook for about 10 minutes or until all of the stock has been absorbed.
Place the green beans in a steamer and steam for 8-10 minutes until just tender. Drain and set aside.
Assemble the salad by tossing the cous cous, green beans, reserved and chopped red peppers, and red pepper sauce in a large bowl. Stir to combine and season with salt to taste. Transfer to a platter, sprinkle with parsley and drizzle with a little oil.
Next, combine the breadcrumbs, parsley and Spanish Skewer & BBQ Spice in a small bowl. Lay out the mixture in a shallow tray and coat the marinated fish on both sides with it. Transfer the pieces onto a lined baking tray and drizzle them with oil.
Bake for approximately 20 minutes or until the fish is golden brown and cooked through. Serve on top of the couscous salad, with lemon wedges on the side.