Lemony Fish with Couscous Crumble

Lemony Fish with Couscous Crumble

 

4 skinned and boned fish fillets

¼ c lemon juice

salt and freshly ground black pepper

250g pot light sour cream

1-2t grated lemon rind

¼ c couscous

½ c boiling water

70g packet roasted blanched almonds

2t chopped fresh thyme leaves or ½ t dried thyme

1t grated fresh root ginger

 

Place fillets in a single layer in a flat ovenproof dish.  Pour over lemon juice.  Sprinkle with salt and pepper.  Mix sour cream with lemon rind and spread over fillets.  Soak couscous for 5 minutes in the boiling water.  Chop almonds roughly and mix with thyme, couscous and ginger.  Sprinkle over fish.  Bake at 220 degrees C for 15 minutes or until fish is cooked and crumble golden.