SWISH FISH DISH - Serves 2
Butter fish with Crab Cous Cous
Ingredients
- 2 x 150g (5oz) skinless cod or haddock fillets, boned
- 10ml (2 tsp) softened butter
- Finely grated rind of 1 lemon (optional)
- 100ml (3½fl oz) vegetable stock (from a cube is fine)
- 1 x 100g sachet Ainsley Harriott Spice Sensation Cous Cous
- 175g (6oz) can white crabmeat, drained or 100g (4oz) fresh
white crabmeat - 1 ripe tomato, finely diced
- 15ml (1 tbsp) chopped fresh coriander
- 30ml (1 tbsp) snipped fresh chives
- 2.5ml (½ tsp) tomato puree
- Pinch cayenne pepper
- Salt and freshly ground black pepper
- Lightly dressed spinach, watercress and rocket salad, to garnish
Method
Preheat the oven to 220°C/450°F/Gas Mark 7. Smear the cod or haddock with the butter and sprinkle over the lemon rind, if using. Season to taste and place in a small ovenproof frying pan, then pour around the vegetable stock. Roast for 6-8 minutes until just tender - this will depend on the thickness of the fillets.
Prepare the Ainsley Harriott Spice Sensation Cous Cous according to the instructions on the carton. Fork up the Cous Cous and fold in the crab, tomatoes, coriander and chives. Keep warm.
Meanwhile, remove the cooked fish from the oven and transfer the cod fillets to a plate and keep warm. Place the frying pan directly on the heat and whisk in the tomato puree and add the cayenne pepper until slightly thickened.
TO SERVE: Arrange the crab Cous Cous in wide-rimmed bowls and place a piece of fish on top of each one and garnish with a small pile of the salad. Spoon around the reduced down vegetable stock.
OTHER IDEAS: Cooking the fish in a little stock helps keep the flesh meltingly tender and gives an instant sauce to boot. Of course you could use fresh white crabmeat in this if you are lucky enough to live near a good fishmonger but the canned variety does work well
in this dish.
in this dish.
