Dukkah crusted snapper fillets on Moroccan cous cous

METHOD

1. Dry roast the almonds; dry roast pine nuts and linseeds over medium heat – cool and tip in a food processor. Add the coriander, cumin, sesame seeds, chilli and Szechuan pepper. Store in an airtight container.
2. Press the snapper fillets firmly in the dukkah, then refrigerate for 15 minutes before cooking. Spray the fish with oil and cook in a moderately hot pan, 2 minutes each side.
3. Mix the yoghurt, cumin and coriander well.
4. Prepare the cous cous as per the instructions on the packet, stir the pistachios and raisins in as water is being absorbed into the cous cous. Keep warm.
5. Serve fish with white bean purée, salsa verde and fennel salad. Garnish with fennel tops.
6. Spoon cous cous onto plate with fish, garnish with coriander and serve with yoghurt.