Seared Mirror Dory on Herby Couscous with Lemon Caper Sauce
2 cups fish stock
1.5 cups couscous
3 tablespoons olive oil
720g of Mirror Dory fillets
2 zucchinis, peeled into ribbons
1 tablespoon capers
1 tablespoon lemon juice
1 cup cream
salt and pepper
1 tablespoon lemon zest
2 tablespoons chopped herbs (parsley, oregano, thyme)
In a small pot, heat 1 cup of fish stock until boiling then pour in the couscous. Cover with a fitting lid and remove from the heat. Allow to stand for at least 5 minutes.
Meanwhile heat olive oil in a large non-stick pan on medium to high heat. When hot, place the mirror dory fillets into the pan. Sear on both sides until just cooked through then remove from the pan and cover.
In the same pan on medium heat, add the zucchini ribbons, capers and lemon juice and cook for 1-2 minutes until the zucchini has wilted and is bright green.
To the same pan, add cream and the last cup of fish stock then simmer for 2-3 minutes until the sauce has reduced and slightly thickened.
Add the seared mirror dory fillets into the creamy sauce and heat through, being careful not to overcook the fish. Season with salt and pepper.
To finish the couscous, add lemon zest and chopped herbs into the pot and fluff with a fork. Season with salt and pepper to taste.
Divide the herby couscous between four plates and top with mirror dory fillets and zucchini ribbons then spoon over the creamy lemon and caper sauce.