Kingklip bowls with warm lemon dressing

A wholesome and utterly delicious bowl filled with kingklip, grains and a fresh and zesty dressing.

Less than 30 minutes

Serves 4

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Ingredients:

  • 1 cup (250ml) uncooked couscous
  • 1 Tbsp (15ml) Moroccan spice
  • Salt and milled pepper
  • 2 Tbsp (30ml) olive oil
  • 2 peppers, diced (we used red and yellow variety)
  • 4 kingklip fillets

 

Dressing:

  • 1 lemon, halved
  • 3 Tbsp (45ml) tahini paste or mayonnaise
  • 2 Tbsp (30ml) olive oil
  • Salt and milled pepper

 

For serving:

  • 1 packet (300g) broccoli stems, blanched
  • 1 large avocado, peeled and quartered
  • Handful micro herbs

 

Method

  1. Mix couscous, Moroccan spice and seasoning in a bowl and pour over boiling water (enough to cover the mixture).
  2. Cover with clingfilm and allow to stand for 15 minutes.
  3. Heat 1 Tbsp (15ml) oil in a pan and sauté peppers. Season.
  4. Fluff couscous with a fork and toss through peppers.
  5. Season fish and pan-fry in remaining oil until cooked to your liking.
  6. Place lemon halves, cut-side down, in the same pan and caramelize.
  7. Squeeze liquid from lemon halves into a bowl and stir through tahini or mayo and olive oil.
  8. Season and divide couscous between bowls and top with fish.
  9. Serve with broccoli, avo and micro herbs, and a drizzle of dressing.

 

GOOD IDEA: Make your own Moroccan spice by combining ½ tsp (3ml) cinnamon, 1 tsp (5ml) each ground cumin, coriander, allspice and chilli flakes.

 

Browse more daily dinners recipes here.

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