Gill's jaws

2 servings

Ingredients

Quantity Ingredient
1 Red onion
1 110 gram pac couscous with raisins and
; sunflower seeds
3 tablespoons Chopped fresh coriander
4 tablespoons Olive oil
1 Shark steak
5 Vine ripened tomatoes; cut in half
2 Cloves garlic; chopped
1 Sprigs fresh rosemary and thyme
1 tablespoon Vegetable oil
1 teaspoon Caraway seeds
½ Savoy cabbage; finely shredded
50 millilitres White wine
2 slices Bread
3 tablespoons Chopped fresh mint
1 Pinches chilli powder; ground cumin
And ground cinnamon
200 grams Greek yoghurt
½ Lemon; juice of
2 Oranges; peeled and sliced
Salt and pepper

Directions

1 Cut half the onion into slices and chop the remainder. Make the couscous following packet instructions. Stir in the chopped coriander and season.

2 Heat 1 tbsp olive oil in a frying pan. Add the fish and cook for a minute on each side. Spoon some couscous mix on top and flatten to make a crust.

3 Heat 1 tbsp olive oil in a roasting pan on the hob, add the tomatoes and cook for a minute. Scatter over 1 clove chopped garlic, the rosemary and thyme.

4 Carefully add the fish to the pan, put into the oven and cook for 8-10 minutes, or until the fish is cooked through and the tomatoes are tender.

5 Heat the vegetable oil in a wok, add the chopped onion and soften for a few minutes. Add 1 clove chopped garlic, caraway seeds, cabbage and wine and cook until the cabbage is tender.

6 Heat 2 tbsp olive oil in a frying pan, add the bread and cook on both sides until golden brown.

7 Cut the bread in half and arrange on a plate, pile the cabbage in the centre and sit the fish on top. Spoon the tomatoes around the edge of the plate and serve.

8 Mix the mint, chilli powder, ground cumin and cinnamon into the yoghurt.

Add the lemon juice and season. 9 Arrange the orange and onion slices around the edge of a plate, pile the remaining couscous in the centre and spoon the yoghurt on top.

Converted by MC_Buster.

NOTES : Chef - Richard Cawley

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.

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