Pan fried Pomfret with Zucchini Couscous

Got a new camera, so have put up bigger and clearer pictures. Also finally found some cous-cous in Bangalore, so I put the two together to produce that. A fresh filet of black pomfret lightly seasoned and pan fried served on a bed of zucchini couscous with some lemon juiced on top. You can use any firm white fleshed fish, I used pomfret as it adds sweetness and remains moist through the frying process. A thin bottom feeder, like sole is ideal for such pan frying as it skin crispens up beautifully. I rehydrated the couscous in chicken stock to add flavour, but ordinary salted water or vegetable stock can be used as well. This is quite literally a 15 minute dish, with the preparation taking around 10 minutes and the cooking another 5 minutes.

Ingredients

Fish

• 2 filets of black pomfret with skin
• 1 tsp paprika
• flour for dusting
• salt and pepper to taste
• 1 tbsp vegetable oil
• 1 tbsp butter

Cous-cous

• 3/4 cup dry couscous
• 3/4 cup chicken stock (or as per package instructions)
• 1/2 cup chopped zucchini
• Juice of 1 lemon

Method

1. Wash and pat dry the fish filets, and add the paprika, salt and pepper to the flesh side of the filets.
2. Rub the seasonings into the flesh of the fish and dust with flour.
3. Rub a little salt on the skin side of the fish.
4. Spread the flour on the fish and set aside for 10 minutes.
5. The flour and salt will pull some water out of the fish to make firmer.
6. Heat the oil in a pan.
7. When the oil begins to smoke, lower the heat to a moderate-high heat and add the butter.
8. Stir and melt the butter, and once the froth subsides add the fish, skin side down to the pan.
9. Shake a pan slightly to make sure the fish does not stick and then leave it on a moderate-high heat for 3-4 minutes.
10. Once the skin has crispened, gently flip the fish onto the flesh side.
11. Cook for another 2-3 minutes, until the fish is cooked through.
12. Remove from the pan and save the butter-oil mixture.
13. Heat the chicken stock and add it to the couscous, cover and set aside to rehydrate for 5 minutes.
14. Fry the zucchini in the butter-oil liquid (add a tbsp more oil in case the fish absorbs most of the oil), to soften and cook through.
15.  Mix the rehydrated couscous with the zucchini and create a bed of the couscous on a plate.
16. Place the fish over the couscous and dress with the lemon juice.