serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 cup dry couscous
- 2 barramundi fillets
- 10 cherry tomatoes, halved and quartered
- 1 long cucumber, diced
- 10 white anchovies
- ½ cup capers
- ⅓ cup shaved kefalotyri cheese (see Note)
- ½ tsp dried oregano
- ½ bunch basil
- ½ bunch coriander
- ½ bunch flat parsley
- ½ bunch dill
- 1 clove garlic, peeled
- Juice of 1 lemon
- Extra virgin olive oil
- Sea salt flakes
- Ground black pepper
Instructions
- Place couscous in a heatproof bowl. Boil a kettle and pour 1 cup boiling water over couscous. Cover and set aside for about 5 minutes.
- In another bowl, mix together the tomatoes, diced cucumber, tomatoes, torn anchovies, capers, cheese and oregano. Once the cous cous is cooked, fluff with a fork and add it to the tomato salad.
- Meanwhile, to make the salsa verde, in a food processor blitz all the fresh herbs together with the garlic, lemon juice to taste and about ½ cup of oil. You can always add more oil to make a silkier and wetter salsa verde. Toss some salsa verde through the couscous mixture and reserve some for plating up.
- For the barramundi, heat a non-stick fry pan and add a piece of baking paper. Oil the paper and add the barramundi skin side down. Season with salt and pepper and cook for 3 minutes of each side, or until just cooked through.
- To serve, place some couscous salad on the bottom of the plate and top with the barramundi. Spoon a bit of the salsa verde on top.
Note
Kefalotyri (also kefalotiri) is a hard, salty white cheese, traditionally made from sheep or goat’s milk, that is popular in Greek and Cypriot recipes. It is available from supermarkets and delis.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
