Crispy Skin Glacier 51 Toothfish With Pearl Couscous - The Fish Factory
Crispy Skin Glacier 51 Toothfish with pearl couscous, peas, and rocket—elegant flavors and textures. Perfect for a special meal.
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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
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