1 tsp Paprika 1 tsp Ground cumin 1 Orange, zest and juice 2 cloves Garlic, crushed 3 Tbsp Olive oil 4 pieces Fish fillets, firm, white and boned, 150-170g each 2 Tbsp Parsley, finely chopped
In a small bowl combine paprika, cumin, finely grated orange zest and garlic. Season with salt and freshly ground black pepper and mix to a paste with 1 tablespoon olive oil.
Place fish fillets in a shallow ceramic dish and rub with the paste, cover and refrigerate for 1 hour. Meanwhile, preheat the oven to 180C.
In a small jar, place orange juice, remaining 2 tablespoons olive oil and parsley. Season and shake well. Set aside.
Remove fish from the refrigerator and place on a shallow baking tray lined with baking paper. Bake fish in oven for 8-10 minutes until just cooked through (cooking time will depend on thickness of fish). 5. Serve with couscous and drizzle with the orange juice dressing. Add a steamed green vegetable.