
- 2 dorada, cleaned, heads and tails removed
- salt and pepper
- oilve oil
- 4 small artichokes, trimmed
- 125g cous cous
- The grated rind and juice of half a lemon
- The grated rind and juice of one small orange.
- A handful of chopped flat leaf parsley
- Fish stock - about 100ml 1. Make a series of diagonal slashes through the skin of the dorada on both sides. Sprinkle with salt and pepper and drizzle with a little olive oil then place on a grill tray.
2. Microwave the trimmed artichokes for about 3 minutes on full power until the hearts are just soft. Allow to cool then slice from top to bottom (you should get 3-4 slices from each artichoke). Place in an oiled griddle pan.
3. When ready to cook, heat the grill to maximum and place the fish beneath the heat. Cook for 4-5 minutes on each side. Meanwhile place the griddle pan with the artichokes over high heat and cook for 3-4 minutes on each side.
4. Now prepare the cous cous. Combine the citrus juices with the stock so that you have 130ml of liquid. Bring the liquid to a boil in a large pan, then add the cous cous, citrus rind and parsley with a good slug of olive oil. Stir well then cover with a tight fitting lid and leave to stand for a couple of minutes
5. When everything is ready, lift the fish onto warm plates. Fork through the cous cous and spoon it around the fish then top with the artichokes. Preparation time: 15 minutes.
Cooking time: 15 minutes.