Dinner

Fish Steamed with Couscous

Name: Fish Steamed with Couscous
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 handful barley couscous; Knob unsalted butter; 1 by 2.5cm (1-inch) piece cinnamon; 8 ounces clams; 1 teaspoon coriander seeds; 3 tablespoons creme fraiche; 1 teaspoon cumin seeds; 1 teaspoon fennel seeds; 1 large bunch fresh coriander, leaves picked, stalks finely sliced; 2 cloves garlic, sliced; 2 lemons, 1 cut in 1/2 1 cut into wedges, for serving; 4 ounces monkfish, cut into chunks; Extra-virgin olive oil; 1/2 onion, finely chopped; 2 red chiles, seeds removed, 1 chopped and 1 finely sliced; 2 red mullet fillets, skin on, scaled and pinboned; 1 teaspoon sea salt; Sea salt and freshly ground black pepper; Tepid water; 2 John Dory fillets, skin on, scaled and pinboned; 2 John Dory fillets, skin on, scaled and pinboned

6 October 2026

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Total Time25 Mins

Serves2

Per Serving$5.57

Photo coming soon

Fish Steamed with Couscous is a pescatarian recipe with 2 servings. One serving contains 397 calories, 30g of protein, and 23g of fat. For $5.57 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. It works well as a main course.

Pescatarian Lunch Onions Fish Barley

Method:

1
Put the couscous in a bowl and cover with tepid water. It will soften and double in size.
2
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.
3
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.
4
Turn the heat down to a very low heat, and add the fish, skin side up.
5
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.
6
To serve, sprinkle with the coriander leaves and sliced chile; squeeze the lemon halves, dollop on some creme fraiche and drizzle with olive oil.

Adapted from Foodnetwork

Kit For This Recipe

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