- 2 150g salmon fillets
- 1 garlic clove (thinly sliced or pressed)
- 2 shallots (thinly sliced)
- A sprig of coriander
- 2 thin slices of lemon
- 1 teaspoon of any Moroccan spice mix
- A squeeze of lemon/lime juice
- Salt and back pepper
- Lemony couscous:
- 1 tablespoon of olive oil
- 125g of couscous
- 150ml of chicken/vegetable stock
- 1/2 of a lemon (with zest)
- 1 lemon (juiced)
- 25g of flaked almonds
- A large handful of coriander leaves (chopped)
Preheat the oven to 200 degrees celsius.
Cut rectangular pieces of foil big enough to wrap up each fillet of fish.
Place the fillets on the foil and sprinkle them with the Moroccan spice mix, garlic, herbs, lemon slices and shallots.
Squeeze a bit of lime/lemon juice over the fish, then add a dab of butter and season with salt and pepper.
Pull up the sides of the foil and seal the fillets inside.
Place the fillets on a baking tray and cook for 15 minutes or until it’s cooked through.
Put the couscous in a heatproof bowl, season and pour in the stock. Cover and leave for 5-7 minutes.
Stir through olive oil, lemon zest, juice, almonds and coriander with a fork, gently breaking apart any clumps of couscous.
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