Fish And Fennel With Cumin And Lime Couscous - cooking recipe

Ingredients

2 cups couscous
2 tsp cumin seeds
1 None lime, grated zest and juice
2 tbsp olive oil
3 None baby fennel bulbs, trimmed, each cut into 6 wedges, small fronds reserved and finely chopped
4 None skin-on white fish fillets, such as cod (7 oz each), skin scored

Preparation

Combine couscous, cumin and 1 3/4 cups boiling water in a bowl. Cover. Stand for 5 mins. Using a fork, fluff up couscous. Stir in lime zest and juice, half the oil and the fennel fronds. Season with salt and black pepper.
Heat a frying pan on medium-high. Toss fennel wedges with half the remaining oil, until coated. Season. Cook for 5 mins, or until golden and tender. Transfer to a plate. Cover to keep warm.
Brush fish with remaining oil and cook in same pan on medium-high heat for 3-4 mins each side, until just cooked through. Spoon couscous on to serving plates. Top with fish and fennel.