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.