Moroccan fish recipe

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  • Serves 4
  • 25 mins to prepare and 30 mins to cook
  • 425 calories / serving
  • Healthy
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This Moroccan-inspired fish dish dazzles with an array of subtle spices. To serve, drizzle with olive oil and a squeeze of lemon juice and accompany with rice.

Mix the olives, tomatoes and parsley with olive oil and a squeeze of lemon juice in a bowl. Cover and set aside.

Combine spices in bowl and sprinkle the spice mixture evenly over both sides of fish fillets.

Gently sauté the fish pieces in olive oil for 5–10 minutes.

Meanwhile, make the couscous by placing the grain in a bowl, pouring over the stock. Cover and put aside until all liquid is absorbed. Plate up the couscous with the fish, topped with the olive and tomato mixture and serve immediately. 

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  • Ingredients

  • 100g (3 1/2oz) pitted black olives, roughly chopped
  • 100g (3 1/2oz) pitted green olives, roughly chopped
  • 2 ripe tomatoes, quartered, deseeded and diced
  • 2tbsp fresh parsley, chopped
  • 1tsp ground nutmeg
  • 1 tsp paprika
  • pinch of whole cloves
  • 750g (1 1/2lb) white fish fillets (haddock or sole)
  • 1 lemon, thinly sliced crossways
  • 250g (8oz) couscous
  • 300ml (1/2 pint) Knorr Fish Stock Pots
  • 30ml (2tbsp) extra virgin olive oil, plus extra to taste
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  • Energy 1773kj 425kcal 21%
  • Fat 15g 21%
  • Saturates 2g 10%
  • Sugars 1g 1%
  • Salt 3.2g 53%

of the reference intake
Carbohydrate 33.7g Protein 40.1g Fibre 2.6g


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