Crispy Skin Fish with Sauce Niçoise

Steps

1. Preheat BBQ hot plate to medium-high (if using). Bring water, salt, olive oil, lemon zest and juice to the boil in a small pot on medium heat. Once boiling, turn off heat, add couscous, stir and cover. Leave for 5 minutes, then fluff up grains with a fork.
2. Pat fish dry and remove any remaining scales and bones. Score skin at 1cm intervals, season and set aside. Finely dice tomato and set aside.
3. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook fish, skin-side-down, for 2-3 minutes, or until skin is golden and crispy. Flip and cook a further minute (depending on thickness), or until just cooked through.
4. Set fish aside to rest, reserving pan. Wipe pan clean and return to medium-high heat with a little more oil.
5. Add beans and cook for about 1 minute, add tomato and caper olive mix and cook for a further 1-2 minutes, until beans are cooked and tomato starts to lose its juice. Remove from heat, add vinegar and season. Fold rocket through couscous with a drizzle of oil and season.
6. To serve, divide couscous between plates and top with crispy skin fish. Spoon over sauce Niçoise and dollop over lemon mayo. Sprinkle with basil leaves.