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Oven Baked Kingfish with Almond Couscous
Ingredients
- 1 side of South Australian Yellowtail Kingfish
- 700g passata
- 2/3 cup olive oil
- 1 brown onion, sliced
- 4 gloves garlic, minced
- 1/2 red capsicum, cut into batons
- 1/2 green capsicum, cut into batons
- 1 tbs dried oregano
- 1 tbs sweet paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- ¼ cup dried currants
- 2 tbs caster sugar
- 4 tbs red wine vinegar
- 2 tbs salt
- 1 tsp cracked black pepper
Couscous:
- 1 cup dried couscous
- 1 cup blanched almonds, toasted and roughly chopped
- ¼ cup picked parsley
- ¼ cup picked mint
- Dressing:
- ¼ extra virgin olive oil
- 4 tbs red wine vinegar
- 1 tsp salt
- 1 tsp cracked black pepper
Method
- Preheat oven to 180˚ C.
- In a bowl, combine oregano, paprika, cumin, coriander and cinnamon. Set aside.
- In a large saucepan, heat olive oil over medium heat. Add the onion and capsicum and cook until tender.
- Add the garlic and cook, while stirring, until tender and aromatic.
- Turn the heat to low and add the mixed herbs and spices and allow to cook for a few minutes. The oil should turn a red colour.
- Once the oil has coloured, add the passata, salt, pepper, sugar and red wine vinegar and currants. Allow the sauce to simmer on low heat for 15 minutes.
- While the sauce is simmering, place the Kingfish side in an oven safe dish.
- Spoon the sauce into the dish, covering and surrounding the Kingfish. Bake for 25-30 minutes to your liking. Be careful not to overcook.
- Place the couscous in a large bowl and add 1 cup of boiling water. Cover the bowl and allow to sit for 10 minutes to cook.
- Once cooked, use a fork to scrape the couscous until it becomes fluffy.
- Gently mix through the herbs, almonds and dressing.
- To serve and share, lay couscous on a large serving platter and place the cooked Kingfish on top. Spoon over additional sauce from baking tray.