Pan Seared Fish With Couscous Salad - cooking recipe

Ingredients

200 g couscous
80 g almonds, roughly chopped
3 tsp lemon juice
1 clove garlic, finely chopped
8 tbsp olive oil
1 large yellow pepper, finely diced
2-3 None spring onions, finely sliced
125 g flat leaf parsley, chopped
12 stalks mint, chopped + some for garnish
125 g dates, diced
2-3 tbsp plain flour
700 g pike fillets, cut into 4 pieces
30 g butter
1 None lemon, cut into wedges for garnish

Preparation

Prepare couscous according to package instructions then set aside and allow to cool. Toast the almonds in a dry pan until golden brown then set aside.
For the dressing, mix 3 tsp lemon juice, garlic and olive oil. Combine with the couscous, vegetables, herbs, dates and almonds.
Flour the fish, heat butter in a large skillet and sear, skin side down, for 2-3 minutes until crispy then flip over and cook for a minute longer. Season with salt and pepper and serve with the couscous, garnished with mint and lemon wedges.