4 x 170 g kingklip
30 ml (2 tbsp) melted butter
Salt and ground black pepper
1 lemon, sliced
A handful of thyme
4 paper-thin slices Parma ham
250 ml (1 cup) couscous
250 ml (1 cup) boiling water
30 ml (2 tbsp) butter
juice and finely grated zest of 1 lemon
100 g (1 packet) flaked almonds, toasted
250 ml (1 cup) peas, cooked
A handful of Italian parsley, chopped
60 ml (¼ cup) Parmesan cheese, finely grated
Preheat the oven to 200 ° C.
1. Brush the fillets with butter, season to taste and place in a roasting pan on the lemon slices. Sprinkle with thyme and bake for around 10 minutes.
2. Mix the couscous and water in a bowl, cover and let rest for 5 minutes. Loosen the grains with a fork and mix with the rest of the ingredients.
3. Remove the fish and cover each fillet with crumpled Parma ham. Bake for another 10 minutes or until done. Serve with lemon couscous.
Flake the remaining fish in the rest of the couscous and stir. Cut 1 avocado into cubes, sprinkle with lemon juice, season with salt and pepper and stir well with the couscous. Serve in pita bread.