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Crispy Skin Glacier 51 Toothfish With Pearl Couscous

With pearl couscous, peas and rocket. A dish with an elegant balance of flavour and texture.
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Ingredients
  

  • 4 150g 150g Glacier 51 toothfish
  • 2 tbsp  Extra virgin olive oil (EVOO)
  • Salt and pepper to season

Pearl Couscous

  • 2 tbsp Extra virgin olive oil (EVOO)l
  • 1 1/3 cups Pearl couscous
  • 2 1/2 cups Chicken broth
  • Zest of 1 large lemon
  • Juice from 1 large lemon (about ¼ cup)
  • 2 tsp Salt
  • 1/4 tsp Freshly ground black pepper
  • 4 Shallots, finely sliced including both white and green parts
  • 1 cup frozen Peas, thawed
  • 2 cups Baby rocket

Garnish

  • Baby rocket

Instructions
 

  • In a large saucepan, heat the olive oil over medium high heat. Pour in the couscous and stirring frequently, cook until lightly toasted (about 2-3 minutes).
  • Add the chicken stock, lemon zest, lemon juice, salt and pepper and stir to combine. Bring the mixture to a boil. Reduce the heat to medium-low and simmer about 8 minutes – until the couscous is al dente.
  • Stir in the peas and 1/2 the rocket and mix until well combined.
  • In an oven proof saute (fry) pan, heat the EVOO until hot. Season the fillets with salt and pepper and add to the hot pan. Cooking them skin side down for approximately 5 minutes until the skin was nice and crispy. Then flip them over for 3-4 minutes.
  • To serve add a mound of couscous, a few extra rocket leaves and top with a piece of fish. Add a few shallots, season with a little salt to finish.