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.
2 Comments
Hi,
The recipe looks interesting, but you don’t actually say how much fish to use.