AuthorAmelia ThompsonHeat l tbsp of oil in a large frying pan over a medium heat. Add the tomatoes, aubergines and garlic. Cook for lO mins until the aubergines are golden. Pour the stock into a large saucepan, add the couscous and simmer over a low heat for 6-8 mins until tender.
Meanwhile, heat the air fryer to l80°C/350°F. Brush the fish on both sides with the remaining oil, season then scatter over the lemon zest. Cook for 5 mins.
Drain the couscous and stir through the tomato mix, lemon juice and basil. Divide between plates then top with the sea bream and pine nuts.
Ingredients
Directions
Heat l tbsp of oil in a large frying pan over a medium heat. Add the tomatoes, aubergines and garlic. Cook for lO mins until the aubergines are golden. Pour the stock into a large saucepan, add the couscous and simmer over a low heat for 6-8 mins until tender.
Meanwhile, heat the air fryer to l80°C/350°F. Brush the fish on both sides with the remaining oil, season then scatter over the lemon zest. Cook for 5 mins.
Drain the couscous and stir through the tomato mix, lemon juice and basil. Divide between plates then top with the sea bream and pine nuts.
