Moroccan fish fillets with orange and date salad
(at time of publication)
- 6 navel oranges
- 6 fresh dates, pitted
- ¼ cup fresh mint, roughly chopped
- ¼ teaspoon ground cinnamon
- 2 teaspoons olive oil
- 2 tablespoons flaked almonds, toasted
- 1 cup couscous
- 2 cups green beans
- 12 spears asparagus, cut in 3cm lengths
- 4 cups rocketarugulaX
- 1 tablespoon Moroccan seasoning
- 4 x 150g thick white fish fillets
1 Use a small sharp knife to remove skin and pith from 5 oranges. Segment oranges over a bowl to catch the juice. Place segments into bowl with juice. Cut dates lengthways in thin strips. Add to bowl along with mint, cinnamon and half the olive oil. Toss until well combined. Sprinkle with almonds and set aside.
2 Place couscous in a bowl and add 1 1/4 cups boiling water. Cover and stand for 5 minutes or until water is absorbed. Meanwhile, steam or microwave beans and asparagus until just tender. Zest and juice the remaining orange. Fluff couscous with a fork then add orange zest, juice, beans, asparagus and rocket. Stir until combined and season with pepper.
3 Combine the remaining oil and Moroccan seasoning in a shallow bowl. Add fish and toss until coated. Place a frying pan over a medium heat and when hot, cook fish for 3 minutes on each side or until golden and cooked through. Serve fish with couscous and salad on the side.
Make it gluten free: Use quinoa instead of couscous and check cinnamon and seasoning are gluten free.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 2g
Dietary fibre 10g
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