Fried Bream with Lemon, Mint & Parsley Couscous & Olive Gremolata Dressing
Quick and tasty – great for a weeknight meal for two and made with just a few ingredients. Our fresh and vibrant Lemon, Mint & Parsley Couscous is the perfect accompaniment for fish and the tangy gremolata-style dressing really lifts this easy dish.
Method
Preheat the oven to 200C/180Cfan
Meanwhile finely chop the parsley and put into a bowl. Stir in the minced garlic, lemon juice and zest. Add the chopped olives and stir in enough olive oil to make a loose dressing. Season to taste and set aside.
Pat the fish fillets dry. Season with salt and sprinkle with a little paprika or cayenne. Heat a good drizzle of oil in a frying pan over a medium heat. Add the fillet skin side down and fry for 3-4 minutes until golden and crisp. Carefully turn and cook the other side for 2-3 minutes or until cooked through. (Alternatively drizzle with oil and bake for 8-10 minutes depending on the thickness of your fillets, until cooked through – the fish will flake easily).
Meanwhile prepare the couscous according to the packet instructions.
Serve the fish on a bed of couscous and drizzle with gremolata.
Ingredients
- 2 x sustainable bream fillets (or bass/snapper)
- olive oil, for drizzling
- paprika or cayenne, for sprinkling
- 15g flat-leaf parsley
- 1 garlic clove, minced
- juice and zest of 1 lemon
- handful of olives, chopped
- 1 x Ainsley Lemon, Mint & Parsley Couscous
- sea salt & freshly ground black pepper