Baked Fish with Orange

Serves 6

• 60ml olive oil
• 3 leeks, sliced
• 1 carrot, cut into julienne
• 2 sticks celery, finely sliced
• 2 cloves garlic, chopped
• 1 tsp ground coriander
• ½ tsp fennel seeds, lightly crushed
• 2 tablespoons parsley
• 1 tablespoon tarragon 
• 2 tablespoons chopped dill
• 1 lemon zest and juice
• 1 orange, thinly sliced
• 125ml fresh orange juice
• 150g giant/pearl couscous
• 6 pieces white fleshed fish (whiting, garfish, barramundi)

Cook the couscous in boiling salted water for about 10 minutes until cooked. Drain and rise with cold water. Set aside. Once cool season with salt and pepper and add chopped parsley and tarragon.

Heat oil in a fry pan and sauté the leeks, celery and garlic until golden. Add the carrot and cook until soft. Add the fennel seeds and season with salt and pepper. Allow to cool. Cover the base of a baking dish with a good layer of the cous cous. Spoon over the sautéed leek. Toss the fish in a little extra olive oil, dill, lemon zest and season with salt and pepper. Arrange the fish in the prepared baking dish and top with orange slices. Pour over the lemon and orange juice. Cover with baking paper and bake for about 12-15 minutes until the fish is cooked. Serve hot.