Orange-Crusted Fish with Chermoula Couscous

Steps

1. oven to 200°C. Line an oven tray with baking paper.
2. Place water and chermoula in a small pot with a pinch of salt and bring to the boil on high heat. Once boiling, turn off heat and add couscous. Stir, cover and leave for 5 minutes before fluffing up grains with a fork. Set aside.
3. In a medium bowl, combine all orange-crusted fish ingredients (except fish) and set aside. Pat fish dry with paper towels and remove any remaining scales and bones. Cut any larger pieces in half and place on prepared tray. Evenly coat with orange crust mixture, pressing down lightly to adhere.
4. Bake fish for 6-7 minutes, until crust is browned and fish is just cooked through.
5. While fish is baking, use a vegetable peeler to peel carrots into ribbons. Remove core and seeds from capsicum and finely slice. Add both to a medium bowl, along with rocket and toss with a drizzle of olive oil. Season to taste with salt and pepper.
6. In a small bowl, whisk yoghurt, second measure of orange juice and mustard together until smooth. Season to taste with salt. Finely slice spring onions and toss through steamed couscous. Season to taste with salt and pepper.
7. Spoon chermoula couscous and carrot salad onto plates and top with orangecrusted fish. Spoon over yoghurt drizzle.