Blue Eye Cod with Red Pepper Pomegranate and Walnut Crust

Method

Heat oven to 180˙C.

Place the cous cous, red capsicum, red onion, coriander, ground coriander, cumin and vegetable oil into a heatproof bowl and mix together making sure the couscous is coated with the oil.

In a small pan, bring the carrot juice to the boil and pour it over the couscous mix.  Cover with cling film and allow the couscous to absorb the liquid.

Heat a small amount of vegetable oil in a non-stick pan –  if you don’t have a non-stick pan then line a pan with baking paper and coat with a small amount of oil to prevent the fish from sticking.

Remove the skin from the Blue Eye fillets and sear in pan over moderate heat until slightly golden for 90 seconds. Turn over to sear other side for a further 90 seconds. Spread Paradise Beach Red Pepper, Pomegranate and Walnut Dip over the top of the fillets and place in the oven to finish cooking, about 8 –10 minutes.

While the fish is cooking blanch choy sum in simmering water for 1 minute.

To serve, place spoonful of couscous onto plate, top with some wilted choy sum and a juicy fillet of fish. Garnish with coriander leaves.

Serves 4 as a main dish.