Couscous and dill crusted snapper
Serves: 4
  • ½ cup (100g) couscous
  • 2 tablespoons coarsely chopped fresh dill
  • 1 clove garlic, crushed
  • ½ cup (125ml) water
  • 2 tablespoons olive oil
  • 4 x 200g (6½ ounce) skinless firm white fish fillets
  • 175g (5½ ounces) broccolini, sliced thickly on the diagonal
  • 2 cups (240g) frozen peas
  • 1 cup (280g) greek-style yoghurt
  • 2 tablespoons tahini (sesame seed paste)
  • 1 tablespoon lemon juice
  • 1 clove garlic, crushed, extra
  • ⅓ cup (25g) flaked almonds, roasted
  • 2 tablespoons coarsely chopped fresh dill, extra
  • lemon wedges, to serve
  1. Preheat oven to 220°C/425°F. Line a large oven tray with baking paper.
  2. Place couscous, dill, garlic, water and oil in a small bowl. Using your fingertips, rub couscous grains until evenly covered with mixture; season. Place fish on an oven tray; press couscous mixture onto fish. Bake for 12 minutes or until fish is cooked through and crust is golden.
  3. Meanwhile, cook broccolini in a saucepan of boiling water for 2 minutes. Add peas; cook for a further minute or until vegetables are tender, drain.
  4. Combine yoghurt, tahini, lemon juice and extra garlic in a small bowl; season. Spoon the yoghurt mixture onto four plates. Top with the vegetables, fish, almonds and extra dill. Serve with lemon wedges.
Recipe by emerald + ella blog at