Pan fried Kingfish and Israeli Couscous with Celery & Spinach

This is very quick and easy to cook. The total cooking time is approx. 15mins.

Put some plain flour on a plate and season. Put the skin side of the Kingfish (you can use any fish) into the flour until the skin is covered in flour. Pat off any excess flour. Heat oil in a pan, when the oil is very hot carefully put the fish on the pan skin side down (careful as it might spit). Season the other side of the fish and fry until the skin is crispy. Then turn over to fry the other side until cooked, more oil or some butter might be needed. Rest the fish.

Meanwhile make the couscous. For the couscous, you will need: Israeli couscous, 1 clove of garlic - finely chopped, 1/4 of an onion - finely diced, several stalks of celery - finely diced, baby spinach and chicken/fish stock. In a saucepan, add a knob of butter. Once melted, add in garlic and onions. Cook until transparent. Then add celery and cook for 3mins. Add the couscous and season, stir to distribute all the ingredients. Add in chicken stock until it has covered the couscous. Cook until tender - approx. 10mins. When cooked, stir in spinach and season again if necessary.