Chermoula Fish with Smoked Almond Couscous

Steps

1. Cook vegetables Preheat oven to 220°C. Cut fennel into quarters and cut leeks into 2cm lengths. Toss on a lined oven tray with lemon zest and a drizzle of oil. Season and roast in oven for about 20 minutes, until tender and caramelised.
2. Prep fish Combine chermoula and a pinch of chilli flakes in a small bowl with a drizzle of oil. Pat fish dry and remove any scales or bones. Cut larger fillets in half, score skin at 1cm intervals and season with salt. Add to bowl with chermoula and mix well.
3. Cook couscous Bring water, 1 tsp oil and 1/4 tsp salt to the boil in a pot. Once boiling, turn off heat, add couscous, stir, cover and leave for 5 minutes, then fluff up grains with a fork. Stir through almonds, lemon juice and a drizzle of oil. Season and cover to keep warm.
4. Cook fish When vegetables have 6 minutes cook time remaining, heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish, skin side down for 3 minutes, flip and cook for a further 1-2 minutes, until just cooked through.
5. Finish vegetables When vegetables are cooked, toss through spinach to wilt and season.
6. Serve chermoula mayonnaise topped with couscous, vegetables, fish and mint.