Spice-rubbed haddock fillets on orange & parsley couscous

Ingredients

• 175 g haddock 
• 2 tbsp ras el hanout spice mix 
• 400 g couscous 
• 25 g butter unsalted
• 1 large onion finely chopped
• 50 g pinenuts 
• 50 g golden raisins 
• 1  orange zest finely grated
• 1 small handful parsley chopped

Equipment

• bowl
• frying pan
• oven
• aluminum foil

Directions

1. Preheat the oven to fan 170C/ conventional 190C/ gas
2. Rub the haddock fillets with the spice blend and set aside.
3. Put the couscous into a large heatproof bowl.
4. Pour over 500ml/18fl oz of boiling water and leave to soak for 5 minutes.
5. Meanwhile, melt the butter in a frying pan and cook the onion gently for 5 minutes, until its soft and golden.
6. Remove from the heat and stir in the pine nuts and sultanas.
7. Fluff up the couscous with a fork, then add the onion mixture, orange zest and juice, and half the parsley. Stir together thoroughly and season with black pepper. Tip into a roasting tray and level the surface.
8. Arrange the fish fillets on top of the couscous. Cover loosely with a large piece of foil.
9. Bake for 15-20 minutes, by which time the fish should be cooked it depends on the thickness of the fillets. To check, the flesh should look opaque and flake easily when prodded with a fork.
10. Serve at once, sprinkled with the remaining parsley.