Try this baked fish in a flavoursome sauce.
- 1 whole fish (gutted, such as gurnard)
- bay leaves
- salt, pepper
- coarse sea-salt
- 1 packet of couscous
- 1 large bouquet of coriander
- 4 cloves of garlic
- 1 tsp chopped red chilli
- 1 red pepper (seeded and chopped)
- 1 tblsp cumin
- 2 tblsp fresh lemon juice
- olive oil
- First rub the fish all over with olive oil, salt and pepper: do this inside too, and place bay leaves inside.
- Roast in a medium hot oven for about twenty minutes, or, depending on size, until completely cooked.
- Make the Chermoula by first chopping the coriander and then crushing it with the garlic cloves and salt; transfer to a blender and pulse with the other ingredients and around 3-4 tablespoons of olive oil to bind.
- Moisten the couscous with water, allow to inflate, then warm in a pan over a low heat. When the water is fully absorbed, place in an oven for a few minutes to complete the cooking.
- Season with fresh coriander, salt, cinnamon and a few knobs of butter or olive oil.
- When fish is ready serve at once with the chermoula over and around it and the couscous on the side.
More by Eamon Ó Cathain:
- Steamed Baby Leeks With Mustard Sauce And Hard Boiled Eggs
- Chorizo with Haricot Beans and Red Wine
- Roast Lamb with Rosemary and Sage Pesto with Rosemary and Lemon Roast Potatoes