Chargrilled flathead with dukkah and couscous
1 clove(s), crushed
600 g, (4 x 150g fillets)
1⅓ cup(s), (250g)
1 bunch(es), cut into 5cm lengths
2 medium, thinly sliced diagonally
2½ cup(s), shredded
⅓ cup(s), coarsely chopped
- Combine the dukkah, garlic and 3 teaspoons of the oil on a shallow plate. Season with salt and pepper. Add the fish and turn to coat.
- Place the couscous in a large heatproof bowl. Add 1¼ cups (310ml) boiling water. Season with salt and pepper. Stir, cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains.
- Preheat a chargrill or barbecue over high heat. Place the asparagus, zucchini and remaining oil in a bowl. Toss to coat. Cook the asparagus and zucchini for 2-3 minutes or until lightly charred and just tender. Add the asparagus and zucchini to the couscous with the spinach, mint and lemon juice, and toss to coat.
- Cook the fish for 2 minutes each side or until lightly charred and just cooked. Serve the fish with the couscous mixture.