The Dinner Planner


Fish with Preserved Lemon and Harissa Couscous

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Servings 4


  • 4 125 gram fish fillets
  • 1 tbsp olive oil
  • 20 grams butter
  • 200 grams pearl couscous
  • zucchini
  • cherry tomatoes
  • 1 cup coriander - roughly chopped
  • ½ preserved lemon - flesh removed and rind finely chopped
  • 1 tsp harissa
  • 2 tbsp olive oil
  • 1 lime


  • Cook pearl couscous in a large saucepan of boiling salted water until tender (about 8-10 minutes)
  • Heat oil in a large frying pan over medium. Add zucchini and cook for 3 minutes. Add tomatoes and warm though,. Transfer to a large bowl. Add sea mullet fillets skin-side down and fry until golden (1-2 minutes). Turn fish, add butter to pan, season to taste and transfer to oven to cook through (3-5 minutes
  • Pop butter in the pan and add the fish. Cook for 3-4 minutes each side, depending on the thickness. Season well on each side as turning.
  • Meanwhile drain the couscous and transfer to the bowl with the zucchini and tomatoes. Add coriander, parsley, olive oil, preserved lemon rind and harissa, season to taste, toss to combine and transfer to serving plates.
  • Top with fish and serve with lime halves.

Tips and Variations

VEGETARIAN - Add some diced capsicum to the zucchini mix.
GLUTEN FREE - Swap the pearl couscous out for gluten-free traditional couscous. 

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