Pan Fried Hake with a Herb Couscous Salad & Lemon and Harissa Dressing

Method Print recipe

1. Remove hake form packaging, place on a tray, cover in clingfilm and set aside in the fridge
2. In a bowl place the dried couscous, 5ml of olive oil, cover with 80ml boiling water and allow to absorb
3. Once the couscous is ready add finely sliced red onions, green olives, harissa paste, lemon juice, salt and pepper, chopped parsley & coriander and stir through 20ml olive oil and set to one side
4. To cook the hake, heat a frying pan and add remaining olive oil. Cook the hake skin side down for 4-5 minutes, turning once then adding the remaining butter and baste until core temperature has been reached
5. To serve place the couscous onto your chosen dish and top with the hake