|200 g||Israeli couscous (Main)|
|2 Tbsp||Extra virgin olive oil, or rapeseed oil|
|1 small||Red onion, very finely sliced|
|1||Red chilli, deseeded and finely sliced or chopped|
|1||Lemon, finely grated zest and juice|
|1 Tbsp||Capers, drained (Main)|
|2 Tbsp||Chopped herbs, such as thyme, parsley, chives, coriander and mint (Main)|
|4||White fish fillets, boned (Main)|
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- Heat the grill until hot.
- Cook the Israeli couscous in a saucepan of lightly salted boiling water for 10 minutes or according to the packet instructions. Drain well and, while still warm, place in a large bowl with the oil, onion, chilli, lemon zest and juice and the capers. Toss gently to combine using a fork, then add the herbs and fork through too.
- Place the fish fillets in a lightly greased grill pan. Dot the butter over the fish fillets and season with a little sea salt. Place the fish under the grill — keep an eye on the fish as it will grill quickly. (Grilling time will depend on the thickness of your fillets but remember fish keeps cooking after being removed from the heat so I like to just undercook it.) Remove the fish from the grill and roughly break into large pieces using a fork.
- Layer couscous and fish in a shallow serving bowl. Serve with lemon wedges and steamed greens.