Sumac Citrus Fish with Roast Vegetable and Goldenberry Couscous

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a half full kettle to the boil.
2. Toss carrot and parsnip with honey and a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for about 15 minutes, until slightly caramelised and tender.
3. In a medium pot or heat-proof bowl, combine couscous, golden berry mix, measure of boiling water and a pinch of salt. Stir, cover and leave to swell for 5 minutes, then fluff up grains with a fork. Thinly slice spinach.
4. In a small bowl, whisk all dressing ingredients together well with a fork. Set aside.
5. When vegetables are finished roasting, remove tray from oven, add sliced spinach and toss through until slightly wilted. Add roasted vegetables and spinach to couscous, along with dukkah and first measure of parsley and toss to combine. Season to taste with salt and pepper.
6. Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat fish dry with paper towels and remove any remaining scales or bones. Coat fish lightly with sumac spice mix and season with salt. Add fish to pan and cook for 1-2 minutes each side, or until just cooked through.
7. divide roast vegetable and goldenberry couscous between plates and top with sumac citrus fish. Drizzle over dressing to taste and serve with a dollop of yoghurt on the side.