Cooking instructions

1. Warm couscous or cook per instructions. 

2. Start by heating a pan and adding a tablespoon of oil, start with eggplant and let brown and soften. Grate some fresh lemon zest over and season. 

3. Remove eggplant on towel

4. Add a teaspoon of oil and add sliced shallots and garlic to pan, let soften 

5. Then add sun-dried tomatoes, large diced pieces of chilies. Deglaze with white wine and add vegetable stock and tomato puree and mix. Then add tomatoes, olives and fresh torn oregano leaves. Add a tablespoon of olive oil and lemon zest to finish. Take off heat. 

6. Meanwhile heat separate pan with olive oil, season fish and sear skin side down, flip fish after 4- 5 min.

7. Add 1 slice worth of lemon juice to couscous

8. Plate cous cous, top with tomato sauce and fish, garnish with parsley sprig/ lemon wedge  

 

Watch Gordon make this dish here!