A North-African-inspired fish dish with zesty couscous.
Serves 4
Ready in 40 minutes
1. Preheat the oven to 220°C/ fan200°C/gas 7. For the couscous, place the red peppers on a baking tray and roast for 20-25 minutes. Seal in a food bag and leave to cool, then remove and discard the skin, stalks and seeds and chop the flesh into small pieces. Set aside. Increase the oven temperature to 230°C/fan210°C/gas 8.
2. Meanwhile, put all the chermoula ingredients into a mini food processor and blend to a smooth paste.
3. Line a baking tray with a sheet of baking paper. Season the skinned side of each salmon fillet with salt and pepper and then spread with some of the chermoula. Place chermoula-side down on the baking tray, season once more and spread with the remaining chermoula.
4. Cover the tray tightly with foil and bake the fish in the oven for 12 minutes. Meanwhile, bring the chicken stock to the boil in a medium pan. Stir in the couscous, cover and remove from the heat. Leave for 5 minutes, then uncover and fluff up with a fork. Add the oil and butter and stir over a low heat until heated through. Then stir in the roasted red peppers, lemon zest and juice, chopped mint and plenty of seasoning.
5. Remove the salmon from the oven and discard the foil. Spoon the couscous onto 4 warmed plates and place the salmon alongside. Spoon over the cooking juices from the baking tray and serve.
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