Ingredients - serves 2
For the Fish
2 fillets of hake
Salt and Pepper
For the Cous Cous
60g couscous
120ml boiling water
Pinch Saffron
For the sauce
1/2 med avacado
1 jalapeño chili
1/2 white onion
3 cloves garlic
55g Quark
1/2 tsp oregano
Pinch cumin
1/4 cup water
1/2 lime juiced
Method
Heat the grill, prick the whole chili and place onto the tray with the onion and grill for 8 mins, until blackened. Make sure to blacken both sides of the chili.
Place the whole peeled garlic cloves under the grill for 3 mins
Add the grilled chili (seeds removed), onion,garlic, diced avacado, quark, water, spices and salt and pepper to a blender or food processor and blend until smooth.
Place the seasoned hake under the grill skin side up and cook for 4 - 5 mins, turning half way.
In the meantime, soak the saffron in the boiling water until the water turns a golden colour, add cous cous and cover until all the water has been soaked up.
Serve the fish on a bed of the sauce surrounded by the Cous Cous and with a zero point side salad if desired
