Fresh Irish White Pollock is one of our most underrated fish – Sustainably caught by small Inshore boats White Pollock fillets works perfectly in this Moroccan inspired dish. Ras el Hanout, is a flavorful & earthy Moroccan spice blend. (Too many ingredients too list… But no Chili pepper ) that is actually commonly sold in any Supermarkets. We used our air fryer to give a toasted crust on the outside while keeping the fish moist on the inside, but under the Grill will achieve the same result.
It’s a great simple meal, which will also work with any other white fish. The delicious flavors will impress. We hope you try it soon
Skinless boneless White Pollock loins (150-200g per serving) or any other white fish
Tin of chopped Tomato (+ 1 teaspoon of sugar) or Passata (to speed things up)
1 tin of Chickpeas
1 cup couscous
1 pack of green beans
SPICES: Ras el Hanout ( found on the spice rack of every Supermarkets) , Paprika, Turmeric
30g dried raisins, Flaked Almonds
Olive oil and salt
1 onion, 1 garlic clove,1 lemon
Optional. Harrisa sauce
Planning on adding Sweet Raisins to the Couscous as we always do? Begin by soaking them in boiled water to give them a chance to re-hydrate and soften for 20-30 minutes before starting this recipe.
On a plate: brush your pieces of fish with Olive oil, Season with salt and coat generously with Ras el Hanout ( a Table spoon per fish portion).
Preheat the air fryer. Place the fish pieces into the air fryer basket, making sure they do not overlap each other. Set the Air timer for 10 minutes. Once the time is up add a tablespoon of butter to each piece and air fry for a further 2 minutes.
The Chick pea sauce - In a pan, a drizzle of Olive oil, soften your thinly chopped Onions, add crushed Garlic and pour in the tomato sauce + a teaspoon of Ras el Hanout spice mix salt and drained and rinsed tin of chickpeas. Simmer for10 minutes. If you like spicy as we do... add a few squeezes of Fiery Harissa Paste or chili flakes ... Keep on low heat until ready to serve.
Couscous - Pour the Couscous (1/2 cup perserving) in a mixing bowl,. add the drained Raisins + a spoonful of Paprika & Turmeric, a pinch of Salt, some of the Lemon Zest and a generous drizzle of olive oil. Mix well with a fork then pour in the boiling water to cover. Cover with a lid and set aside for 5 minutes. After this time remove the lid and fluff up the Couscous with a fork. Taste it and adjust the seasoning if needed. Keep warm until plating with the lid on.
Blanch the green beans for a few minutes in a saucepan for 3-5 minutes.
Plate up: On a warm plate, serve the Cous cous with green beans Chickpeas in tomato sauce on one side and carefully place the spiced pollock on top. Serve immediately with a wedge of lemon & a sprinkle of lemon zest and flaked Almonds.