Place the cous cous in a bowl, add the saffron and a little salt and pepper. Pour over 150ml (1/4 pt) boiling water, cover tightly with cling-film and leave to stand for 5 minutes or until the water has been absorbed.
Heat the vegetable oil and 15g (1/2 oz) butter in a frying pan until hot. Season the fish with salt and pepper and dust the skin with a little flour, tapping off any excess. Place the fish skin side down in the pan and cook for 3-4 minutes until well browned. Carefully turn the fillets over and cook for 3 minutes on the other side or until just cooked. Remove to a warm plate and keep warm whilst you finish the sauce.
Place the remaining butter in the frying pan over a medium heat, add the almonds and cook stirring constantly until golden brown. Add the capers, lemon zest and parsley and cook for 1 minute. The butter should be golden brown and smell nutty, finally add the lemon juice and stir well.
Fluff up the cous cous with a fork and divide between two warmed plates. Place the fish on top and spoon the almond and caper sauce evenly over the fish.Serve with a simple tomato salad.
- 100g (4oz) cous cous
- Good pinch of saffron
- 2 x 175g (6oz) firm, white fish fillets, skin on
- Plain flour for dusting
- 1 tbsp vegetable oil
- 50g (2oz) butter
- 20g (3/4 oz) flaked almonds
- 1 tbsp small capers, rinsed
- 1 large lemon, zested and juice squeezed
- 1 tbsp flat leaved parsley, finely chopped
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