Pan Seared Fish With Couscous Salad

• 200 g couscous
• 80 g almonds, roughly chopped
• 3 tsp lemon juice
• 1 clove garlic, finely chopped
• 8 tbsp olive oil
• 1 large yellow pepper, finely diced
• 2-3 None spring onions, finely sliced
• 125 g flat leaf parsley, chopped
• 12 stalks mint, chopped + some for garnish
• 125 g dates, diced
• 2-3 tbsp plain flour
• 700 g pike fillets, cut into 4 pieces
• 30 g butter
• 1 None lemon, cut into wedges for garnish

1. Prepare couscous according to package instructions then set aside and allow to cool. Toast the almonds in a dry pan until golden brown then set aside.
2. For the dressing, mix 3 tsp lemon juice, garlic and olive oil. Combine with the couscous, vegetables, herbs, dates and almonds.
3. Flour the fish, heat butter in a large skillet and sear, skin side down, for 2-3 minutes until crispy then flip over and cook for a minute longer. Season with salt and pepper and serve with the couscous, garnished with mint and lemon wedges.

couscous, almonds, lemon juice, clove garlic, olive oil, yellow pepper, spring onions, flat leaf parsley, stalks mint, dates, flour, pike, butter, lemon

Taken from recipes-plus.com/api/v2.0/recipes/19790 (may not work)