• 4 x 150g hake or angelfish fillets flour
• sea salt flakes and freshly ground black pepper
• sunflower oil

For The Dressing

• ½ cup extra-virgin olive oil
• 1 clove garlic, crushed
• juice of 1 lemon
• 10 cherry tomatoes, finely chopped
• 4 large green olives, pitted and finely chopped

To Serve

• wholewheat couscous, cooked according to packet instructions
• wilted baby spinach

1 Mix together the dressing ingredients and set aside.
2 Dust the fish with a little flour and season well.
3 Heat some oil in a pan. Cook the fish over medium-high heat for a few minutes per side or until golden and just cooked through.
4 Spoon some couscous onto each plate, top with a piece of fish, spoon over plenty of the dressing and serve immediately with some wilted baby spinach.
Cook’s Note This is also lovely with steamed hake (steam for 10 minutes). You could also omit the olives and add a few torn basil leaves to the tomato dressing.

Text and image: Fairlady