Chermoula-Baked Skate with Cous Cous Salad

Name: Chermoula-Baked Skate with Cous Cous Salad
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 2 cloves garlic, minced; 2 tablespoons shredded coriander leaves; 2 red bird’s-eye chillies, minced; 2 tomatoes, peeled, seeded and diced; 1 tablespoon coriander leaves; 1 tablespoon chopped mint leaves; 1 tablespoon chopped parsley leaves; 2 tablespoons chervil leaves; 3 tablespoons pine nuts, roasted; 1 teaspoon minced lemon zest; 1 punnet Roasted Cherry Tomatoes (see Essentials); 2 tablespoons finely diced preserved lemon rind; 2 green onions, finely sliced; 1 tablespoon diced preserved lemon rind; 2 tablespoons Chermoula (see Essentials); 300 ml cold water; 50 ml fresh lemon juice, strained; 100 g Spiga cous cous; 2 skate wings, skin and bones removed; 1 teaspoon ras el hanout; 1 teaspoon freshly ground black pepper; 200 ml extra virgin olive oil; 2 teaspoons sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Almost any type of fish can be prepared in this manner. I have recently started using skate wings – it is a sensational match to the complexity of the chermoula and the fish responds perfectly to this method of cooking. The cous cous salad is one of my ‘at home’ staples. I prefer to use Spiga brand Tunisian cous cous because its grains are larger and it has a great nutty texture and taste. If you use another brand or type, simply adjust the cooking time to suit the size of the grain. Be min

Ingredients

Africa
Morocco
Fish course
Pescatarian
Mediterranean

Ingredients

Method