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  • The Australian Women’s Weekly Food

    WINTER seafood WARMERS

    May 29, 2022 6 minutes

    from the Test Kitchen

    If you don’t have an ovenproof frying pan, transfer fish to an oven tray lined with baking paper before putting in the oven.

    from the Test Kitchen

    Pearl couscous (also called Israeli couscous) is mild in flavour and has a pleasant chewy texture. Some mussels might not open after cooking. Do not discard; just pry open carefully and cook a little more.

    Spicy fish tagine with red couscous

    PREP + COOK TIME 40 MINUTES (+ REFRIGERATION) SERVES 4

    1 tablespoon finely grated lemon rind
    2 teaspoons dried chilli flakes
    2 cloves garlic, crushed
    2 tablespoons extra virgin olive oil
    4 x 200g barramundi or other firm white fish fillets, skin on, pin-boned
    30g butter
    2 baby fennel bulbs (260g), trimmed, cut into thin wedges, fronds reserved
    150g green beans, trimmed
    ⅓ cup (50g) raisins
    1 cup (250ml) dry white wine pinch saffron threads
    ⅓ cup (45g) roasted pistachios

    RED COUSCOUS

    1 tablespoon extra virgin olive oil
    1 tablespoon harissa paste
    2 teaspoons sweet paprika
    1 green

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