Couscous-Crusted Fish with Roast Vegetable Salad and Honey Mustard Mayo

Couscous-Crusted Fish with Roast Vegetable Salad and Honey Mustard Mayo

Ready in 40 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, April 17, 2016.

Scrumptious fish pieces and salad brought together with a honey mustard mayo.


Couscous-Crusted Fish

  • 1 cup chicken stock
  • 1 1/4 cups couscous
  • 600g fish fillets
  • 1/4 teaspoon salt
  • Zest of 1 lemon
  • 1 1/2 teaspoons lemon pepper seasoning mix
  • 1/2 cup flour seasoned with 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup milk
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Roast Vegetable Salad

  • 600g orange kumara, scrubbed and diced 1–2cm
  • 1 tablespoon olive oil
  • 1 punnet cherry tomatoes
  • 1/2 bag baby silverbeet, roughly chopped
  • 1/2 red onion, finely diced

Honey Mustard Mayo

  • 2 tablespoons mayonnaise
  • Juice of 1/2 a lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon runny honey

To Serve

  • 1/2 a lemon, cut into wedges


  1. oven to 220°C. Line an oven tray with baking paper.
  2. Bring stock to the boil in a small pot (with a lid). 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 olive oil together on prepared tray and season with salt and pepper. Roast for 16„…–18„‡ minutes, then add cherry tomatoes to cook a further 5–7ˆ minutes until tomatoes have blistered and butternut is tender. Toss through silverbeet and red onion.
  4. While vegetables are cooking, pat fish dry with paper towels and remove any remaining scales or bones. Sprinkle with salt, lemon zest and lemon pepper seasoning mix.
  5. 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 in cooled couscous. Press down to coat well in couscous. Set aside, carefully, on a plate and place in the fridge to set for a few minutes.
  6. Heat oil and butter in a fry-pan on medium heat and cook fish, in batches, for about 3Š minutes each side, until golden and just cooked. Take care not to burn couscous, reducing heat if needed. In a bowl combine all honey mustard mayo ingredients and mix together.
  7. Divide roast vegetable salad between plates and top with some couscous-crusted fish. Drizzle with honey mustard mayo and squeeze lemon juice over just before eating.

Nutritional Information

Energy 2655 kj
635 kcal
Protein 41.6g
Carbohydrate 72.6g
Fat 19.0g