serves 4

Ingredients

4 x 180 g (6 oz) jewfish fillets or other firm white fish fillets, skin on

extra virgin olive oil, for drizzling

couscous

225 ml (7½ fl oz) orange juice

200 g (7 oz/1 heaped cup) instant couscous

20 mint leaves

4 dates, pitted and thinly sliced

1 large orange, segmented

4 tablespoons toasted almonds

150 g (5½ oz) soft marinated feta cheese

extra virgin olive oil, for drizzling

2 tablespoons white wine vinegar

for the couscous

Method
Bring the orange juice to the boil in a small saucepan.

Place the couscous in a large bowl and pour the orange juice over. Tightly cover the bowl with a lid or plastic wrap and leave for 10 minutes. Run a fork through the couscous until light and fluffy.

Thinly slice about two-thirds of the mint and add to the couscous, along with the dates, orange segments and almonds. Crumble the feta over, drizzle with olive oil and the vinegar and mix through well.

Season the fish with sea salt and freshly ground black pepper and place in a steamer. Cover and steam for 7–8 minutes, or until just cooked through.

To serve

Pile the warm or cold couscous onto serving plates and garnish with the remaining whole mint leaves.

Add the fish and drizzle with olive oil to finish.