Serves 4-6
Snapper fillets
Olive oil or butter
Your favourite dukkah
Flour
1 cup couscous
1&1/4 cups boiling water
2 spring onions
1 punnet cherry tomatoes
1 zucchini
2 cups fresh herbs ( I used parsley, basil and rocket)
2 corn cobs
½ cup of roasted pine nuts o chopped pistachios
¼ cup lemon juice
½ cup extra virgin olive oil
1 teaspoon Dijon mustard
Salt & pepper

In a large bowl put couscous and cover with boiling water. Stir and cover with cling film. Meanwhile take the corn kernels of the cob by breaking each cob in half and then running your knife down the cob. By breaking the cobs in half you create a much easier and safer way to get all the kernels off the cob! Then chop up all your herbs finely, plus the spring onion, zucchini and tomatoes.

Remove the cling film from the couscous bowl and fluff with a fork. Allow to cool before you add in the herbs, vegetables and nuts. Finally make the dressing by mixing together the lemon juice, mustard & oil till they are well amalgamated, then pour over couscous. Season to taste.

On a plate mix equal quantities of flour and dukkah. Coat each piece of fish in the crumb mixture. Then in a pan heat a little olive oil or butter before adding the fish. It won’t take long to cook and try to only turn the fish once.

Place a spoon full of couscous on each place and top with the snapper. Dollop a spoonful of the mayo on top with a lemon wedge on the side.

Mayo
3 egg yolks
1 teaspoon Dijon mustard
Juice of 2 lemons
250ml oil (light olive oil or tasteless vegetable oil like canola)
Salt

In a kitchen whizz add everything except the oil. With the motor running slowly add the oil (if you do this to fast it will split). As you add more oil the mayo will thicken nicely.

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