This is another great recipe to add more fish to your diet and you can use any kind of fish you like. If you don't get much oily fish in your diet then you can try using salmon or ocean trout instead. It is always best to source sustainably caught Australian fish and a simple question to your local fish shop about where their fish comes from and how it's fed can quickly identify the best places to shop. Note: Salmon, ocean trout and rainbow trout that says wild is likely frozen and imported because they are not available wild from Australia.
4 x fillets firm white fish (I love orange roughy)
1 x lemon
1 x handful of parsley, finely chopped
¾ cup wholemeal Cous Cous (brown rice cous cous for GF)
1 x eggplant, cut in half and then sliced lengthways every 0.5cm
¼ x red onion, finely diced
4 tablespoons Fetta, crumbled (optional)
4 x handfuls of rocket/spinach/lettuce
1/2 pomegranate (seeds only)
Dressing: 2 heaped tablespoons coconut yoghurt, juice of half of the lemon, 1 tablespoon mint, 2-3 teaspoons water (add enough water until you reach a consistency so you can drizzle the dressing over).
Place the cous cous into a bowl and pour over boiling water until just covered. Cover the bowl with a tea towel and leave for 5 minutes before fluffing with a fork.
Drizzle the eggplant with some coconut oil and sprinkle with salt and pepper. Then heat a grill pan to high and grill the eggplant until char marks appear.
Meanwhile zest the lemon and combine with chopped parsley. Coat the fish in the lemon and parsley mixture. Grill the fish for 2-4 minutes each side depending on thickness, until cooked through.
Combine the cous cous, eggplant, red onion, fetta and rocket. Top with the pomegranate seeds and drizzle with the coconut yoghurt dressing. Cut the remaining lemon into wedges and serve with the fish and salad.