Fish Tagine with Lemon Couscous

Steps

1. Thinly slice onion and capsicum. Grate courgette. Set all aside. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half, score skin at 1cm intervals and set aside.
2. Heat a drizzle of olive oil in a medium pot on medium heat. Cook onion and capsicum for 2-3 minutes until tender. Add tagine spice and cook for 1-2 minutes until fragrant. Add remaining tagine ingredients (except fish) and bring to a simmer. Reduce heat to low and cook for about 10 minutes until thickened.
3. Bring water and salt to the boil in a small pot with a tight-fitting lid on high heat. Once boiling, turn off heat, add couscous, stir, cover and leave for 5 minutes. Fluff up grains with a fork and stir through courgette, first measure of lemon zest and juice and olive oil.
4. While couscous cooks, combine second measure of lemon zest and juice and mayonnaise together in a small bowl. Season and set aside.
5. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Season fish and cook skin side down for about 3 minutes, until skin is golden and crispy. Flip and cook for a further 1-2 minutes (depending on thickness) or until just cooked through.
6. To serve, divide couscous between bowls, piling it up to one side. Spoon tagine beside couscous and top with pieces of fish, skin-side-up. Dollop over lemon mayonnaise and sprinkle over parsley leaves.