Name: Sea mullet with harissa, preserved lemon and pearl couscous
Yield: 4
Ingredients: 2 tbsp olive oil; 4 sea mullet fillets (175gm each), or another white-fleshed fish, skin on; 20 gm butter, diced; 200 gm pearl couscous; 1 cup coarsely chopped coriander; 1/4 cup coarsely chopped flat-leaf parsley; 60 ml extra-virgin olive oil (1/4 cup); Rind of ½ preserved lemon, finely chopped; 1 tsp harissa, or to taste; Lime halves, to serve

Sea mullet with harissa, preserved lemon and pearl couscous

Pan fry sea mullet in butter for a quick and satisfying dinner. The harissa-spiced pearl couscous will be great for lunch the next day, too.

Serves 4

Ingredients

2 tbsp olive oil

4 sea mullet fillets (175gm each), or another white-fleshed fish, skin on

20 gm butter, diced

200 gm pearl couscous

1 cup coarsely chopped coriander

1/4 cup coarsely chopped flat-leaf parsley

60 ml extra-virgin olive oil (1/4 cup)

Rind of ½ preserved lemon, finely chopped

1 tsp harissa, or to taste

Lime halves, to serve

Method

Main

1.Preheat oven to 200C. Heat oil in a large frying pan over medium-high heat until smoking. Add sea mullet fillets skin-side down and fry until golden (1-2 minutes). Turn fish, add butter to pan, season to taste and transfer to oven to cook through (3-5 minutes).

2.Meanwhile, cook pearl couscous in a large saucepan of boiling salted water until tender (5-7 minutes). Drain well, transfer to a warmed bowl, add coriander, parsley, olive oil, preserved lemon rind and harissa, season to taste, toss to combine and transfer to serving plates. Top with fish and serve with lime halves.

Styling by Lisa Featherby

Profile Claire Delmar