Crispy Skin Glacier 51 Toothfish With Pearl Couscous - The Fish Factory

Ingredients

• 4 150g 150g Glacier 51 toothfish
• 2 tbsp Extra virgin olive oil (EVOO)
• Salt and pepper to season
• 2 tbsp Extra virgin olive oil (EVOO)l
• 1 1/3 cups Pearl couscous
• 2 1/2 cups Chicken broth
• Zest of 1 large lemon
• Juice from 1 large lemon (about ¼ cup)
• 2 tsp Salt
• 1/4 tsp Freshly ground black pepper
• 4 Shallots, finely sliced including both white and green parts
• 1 cup frozen Peas, thawed
• 2 cups Baby rocket
• Baby rocket