Grilled line fish with Salsa Verde & tomato broth served on a bed of couscous

Ingredients

4 by 180 g portions of any line fish

1 tin all gold tomato onion mix

1/2 cup tomato sauce

250 ml mixed herbs washed and roughly chopped (basil, coriander, mint, parsley)

1 teaspoon crushed garlic

1 tablespoon fish paste or 3 anchovy fillets

100 ml olive oil

50 g butter or margarine

Juice & zest of 2 lemons

 

Method 

  1. Season the fish with salt , pepper and fish spice to the degree you like.
  2. Melt the  butter & add 50 ml olive oil, in this you fry the fish for 3 min on each side, transfer the fish to the oven and bake at 180 degrees while you make the sauce.
  3. Simmer the tomato onion mix, tomato past & white wine for 10 min you might want to add a touch of sugar as it can taste a bit tart.
  4. To make the Salsa Verde mix the herbs, garlic, anchovy, 50 ml olive oil and juice & zest of 2 lemons in a blender until almost smooth.
  5. Cook couscous as called for by the instructions.
  6. To serve spoon some of the broth on the plate,  place a spoon of couscous in the center, the fish on top & salsa on top of that.

Leave a Reply

Related Posts

Sea Ceviche with Cherries

INGREDIENTS 400g Fresh fish, intias, Thoroughly clean the fish fillet removing all bones, cut width wise to 1 cm slices Zest and juice of 2

Jerusalem Artichoke Soup

INGREDIENTS 2 large onions, peeled and finely chopped 1 leek sliced 2 garlic cloves, peeled and minced olive oil 1 potato, peeled and sliced 1

Frikeh

INGREDIENTS 0,5kg Black Lentils,                        Cook the Frikeh to soften and filers. 6 Onions   

Purple Cabbage

INGREDIENTS 2 small purple Cabbages Olive Oil Atlantic Salt 4 Tablespoons tahini, nuts mix, or store bought or alternatively prepare yourselves 50g Pecans 50g cashews

Close Menu