Day 20 - Pan-fried Coley Fillets

This was a delicious meal and really easy to make. You can use any other white fish fillets instead of coley if you'd like but I think coley is lovely and similar to cod, though a bit cheaper!

PAN-FRIED COLEY FILLETS WRAPPED IN BACON 

WITH PARSLEY BUTTER & ROASTED RED PEPPER COUSCOUS.

Serves: 2 People

Prep Time: 8 - 10 Minutes

Cooking Time: 15 - 20 Minutes

1 mug (300g) of Couscous

150g of Jarred Roasted Red Peppers

80g of Softened Butter

Half a Bunch of Flat Leaf Parsley

2 Cloves of Garlic

1 Small Onion

2-3 Anchovy Fillets

2 Fillets of Coley

4 Rashers of Bacon or Panchetta

Olive Oil

Salt & Pepper

• Firstly put one mug of couscous and two mugs of boiling water into a bowl with a pinch of salt and cover.
• Next, in a food processor (bowl blade) blitz together the butter, flat leaf parsley, garlic, onion, anchovy fillets and a little of their oil, until it forms a smooth paste.
• Spread 1 to 2 tablespoons of the butter mixture on the coley fillets and wrap the bacon or panchetta around the fillets.
• Heat a little oil in a frying pan; cook the fish for approximately 5 to 7 minutes on each side depending on the size of the fish fillets.
• Meanwhile fluff up the couscous with a fork and add the red peppers, salt and pepper, stir well.
• Serve the fish on top of the couscous with the pan juices and a salad, yum!