Couscous Crusted Fish with Roasted Vegetables and Orange-Basil Dressing

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Bring stock to the boil in a medium pot on high heat. Once boiling turn off heat, add couscous, stir, cover and leave for 4 minutes then fluff up grains with a fork. Spread out on a large tray to cool in the fridge for 5 minutes.
3. Toss kumara and carrots with olive oil on prepared tray and season with salt and pepper. Roast for 18–20 minutes. Add snow peas and cherry tomatoes to cook a further 5–6 minutes until kumara and carrot are tender and tomatoes have started to blister.
4. While vegetables are cooking, pat fish dry with paper towels, remove any remaining scales or bones and sprinkle with salt, orange zest and lemon pepper seasoning mix. Place seasoned flour in a shallow dish, whisk eggs and milk in second dish. Coat each piece of fish first in flour, then egg, then the cooled couscous. Press down to coat well in couscous, gently shaking off excess. Set aside, carefully, on a plate and place in the fridge to set for a few minutes.
5. In a small bowl whisk all orange-basil dressing ingredients together well.
6. Heat half the oil and half the butter in a large fry-pan (preferably non-stick) on medium heat. Cook fish, in batches, for 2–3 minutes each side, or until golden, crispy and just cooked through. Take care not to burn couscous crust, reducing heat if needed. Use remaining oil and butter for second batch.
7. Divide roasted vegetables between plates with a fillet of couscous crusted fish. Drizzle over orange-basil dressing. Garnish with basil.