by Chris Tattersall

Created on: February 20, 2009   Last Updated: February 23, 2009

LEMON POLLOCK ON COUSCOUS

This recipe can be used with any type of fresh fish, however it is especially tasty when thick fillets of white fish are used, such as Sea Bass, Cod, or as I suggest Pollock.

Pollock is a white fish, very much like Cod, in fact due to its abundance in many areas of the world, Pollock is replacing Cod in many mass produced food products. Pollock is not in any danger of being over fished, thereby using this fish at home will help maintain other fish stocks.

The recipe takes very little time to cook, it is cheap (depending on the fish used), it is healthy (although the sauce is a bit of an indulgence), and most importantly it is mouth watering. Following this recipe, you will be able to serve 4 adults, and its taste will be optimised with the opening of a bottle of Californian or Australian sweet white wine.

INGREDIENTS:

4 fillets of fresh Pollock.

200g (7 ounces) of plain Couscous.

2 medium onions.

4 large peppers (2 green, 2 red).

2 cloves of garlic.

Approx 40 cherry tomatoes.

Olive oil.

A bunch of fresh flat leaf parsley.

FOR THE SAUCE:

250g (approximately 9 ounces) of Margarine.

The juice of 1 Lemon.

50ml (approximately 1.5 to 2 fluid ounces) of Chicken stock.

A pinch of salt.

THE RECIPE

1. Dice the peppers and onion, crush garlic and fry all together in olive oil until the onions are soft.

2. Add 200ml of boiling water to the couscous in a bowl, also add the peppers, onions and garlic to the couscous. Cover the bowl with a plate and leave whilst the rest of the meal is prepared, but don't forget to occasionally stir the mixture.

3. Prepare the sauce by melting the margarine in a non-stick sauce pan, add the lemon juice, stock and salt, then Simmer for 10 minutes, during which time the fish can be cooked. It is crucial to whisk the sauce frequently.

4. Grill or fry the Pollock with the cherry tomatoes until cooked, which should only take 3 to 4 minutes on each side of each fillet. The best results are found by using a griddle pan with a little olive oil, or on a George Foreman type grill.

5. Add around 50ml of the lemon sauce to the couscous mixture and stir.

6. Spoon the couscous mixture onto the centre of the four plates, placing a Pollock fillet on top of the couscous, and pour over the remaining lemon sauce. Place the cherry tomatoes around plate for their taste and as a garnish. Sprinkle a little coarsely chopped flat leaf parsley over the whole dish.

Serve, enjoy, and prepare to accept your deserved praise.

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