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Dominique Rizzo’s Middle Eastern Basa with Fennel & Lemon Salad

Dominique Rizzo’s Middle Eastern Basa with Fennel & Preserved Lemon Salad as seen at the Good Food and Wine show. 

Directions



Bring the Campbell’s Real Stock to the boil and pour over the cous cous, allow to sit for 10 – 15 minutes, then fluff up with a fork. Combine the cous cous with the lemon zest, almonds and spices and season with salt and pepper. 

Whisk the eggs together with the Gourmet Garden Moroccan in a separate bowl. 

Pass the Basa through the flour and then the egg wash and then press into the seasoned and spiced cous cous covering the basa well. Complete with all the filets and set aside. 

Prepare the salad by combining all the ingredients in a bowl except the lemon juice olive oil and vinegar.

Heat the ¼ cup of olive oil in a fry pan over moderate heat and fry the fillets until golden on both sides, about 2-3 minutes. Set the Basa aside on paper towel to drain. Repeat with the remaining fish, adding more oil if needed. 

Serve the fish topped with the salad and the combined lemon juice, vinegar and olive oil, season the salad lightly with salt and pepper and enjoy.

Preparation Time
25 mins
Cooking Time
25 mins
Serving Size
4 people

Ingredients

1 ½ cups cous cous
1 ½ cups Campbell’s Real Stock - Fish
2 tsp lemon zest
¼ cup roasted almonds, chopped finely
½ tsp ground cumin
½ tsp ground coriander
¾ tsp paprika
Salt and pepper
1 pkt John West Basa fillets
¼ cup plain flour
2 eggs
2 tbsp Gourmet Garden moroccan
¼ cup Bertolli Extra Virgin Gentle taste Olive oil

For the salad
1 red onion, finely sliced
3 tomatoes, cut into quarters, deseeded and sliced thinly
¼ preserved lemon, flesh removed and diced
3 stalks from a bulb of fennel, thinly sliced
4 black kalamata olives, deseeded and sliced
¼ cup fresh pomegranate seeds
1 tbsp lemon juice
3 tbsp Bertolli Extra Virgin Gentle taste Olive oil
2 tsp white vinegar

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