Fish And Fennel With Cumin And Lime Couscous

• 2 cups couscous
• 2 tsp cumin seeds
• 1 None lime, grated zest and juice
• 2 tbsp olive oil
• 3 None baby fennel bulbs, trimmed, each cut into 6 wedges, small fronds reserved and finely chopped
• 4 None skin-on white fish fillets, such as cod (7 oz each), skin scored

1. Combine couscous, cumin and 1 3/4 cups boiling water in a bowl. Cover. Stand for 5 mins. Using a fork, fluff up couscous. Stir in lime zest and juice, half the oil and the fennel fronds. Season with salt and black pepper.
2. Heat a frying pan on medium-high. Toss fennel wedges with half the remaining oil, until coated. Season. Cook for 5 mins, or until golden and tender. Transfer to a plate. Cover to keep warm.
3. Brush fish with remaining oil and cook in same pan on medium-high heat for 3-4 mins each side, until just cooked through. Spoon couscous on to serving plates. Top with fish and fennel.

couscous, cumin seeds, lime, olive oil, baby fennel bulbs, skinon white fish

Taken from recipes-plus.com/api/v2.0/recipes/29407 (may not work)