Moroccan fish with couscous

for 4 people

Tam West

Food writer and stylist.

Ingredients

1 tsp	Paprika
1 tsp	Ground cumin
1	Orange, zest and juice
2 cloves	Garlic, crushed
3 Tbsp	Olive oil
4 pieces	Fish fillets, firm, white and boned, 150-170g each (Main)
2 Tbsp	Parsley, finely chopped

In a small bowl combine paprika, cumin, finely grated orange zest and garlic. Season with salt and freshly ground black pepper and mix to a paste with 1 tablespoon olive oil.
Place fish fillets in a shallow ceramic dish and rub with the paste, cover and refrigerate for 1 hour. Meanwhile, preheat the oven to 180C.
In a small jar, place orange juice, remaining 2 tablespoons olive oil and parsley. Season and shake well. Set aside.
Remove fish from the refrigerator and place on a shallow baking tray lined with baking paper. Bake fish in oven for 8-10 minutes until just cooked through (cooking time will depend on thickness of fish).
Serve with couscous and drizzle with the orange juice dressing. Add a steamed green vegetable.